Recipe: Vegetable Chowder (bacon, corn, potatoes and tomatoes)

VEGETABLE CHOWDER

6 slices bacon
2 1/4 cups fresh-cooked corn kernels (or frozen corn or canned corn, drained)
2 cups diced raw potatoes
2 1/4 cups fresh-cooked tomatoes (or canned tomatoes)
1 medium-sized onion, sliced
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon monosodium glutamate/MSG (optional)
1/2 teaspoon oregano
1/4 teaspoon fresh ground black pepper
4 cups boiling water
2 cups milk (or evaporated milk)

Cut bacon in small pieces and fry slowly in a large saucepan until golden brown.

Add corn, tomatoes, and seasonings. Add 4 cups boiling water; cook slowly about minutes, or until potatoes are tender.

Remove pan from heat and stir in milk. Heat to serving temperature but do not boil.

From: Recipelink.com
Source: Old magazine recipe clipping, source unknown, not dated