Corn Chowda

This recipe is from the Best of Southern Living Cookbook, I can't remember which year. This is so hearty and fabulous. O cannot wait until Fall so that it will be appropriate to cook chowders and stews.

Ingredients:
6 strips of bacon, diced
2 medium onions
6-8 small potatoes, pared and diced
2 cups water
1 tsp chicken bouillon
3 cups milk
2 cans cream style corn
1/2 tsp salt
1/8 tsp cracked pepper

Brown bacon, remove from pan and drain. Pour off half of the bacon grease and cook onion until soft in the remaining grease. Add potatoes, 1 cup water and bacon. Cook over medium heat until potatoes are fully cooked. Add bouillon, milk, remaining water and corn. Simmer for 15-20 minutes. Add spices and serve.