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Tomato Corn Chowder

1/4 pound cooked crumpled bacon
1 baseball size onion chopped
1 can (14.5 oz) whole kernel corn (un-drained)
1 can (14.5 oz) diced tomatoes (un-drained)
2 cups diced raw potatoes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
3 cups boiling water
1 cup evaporated milk
Sauté onion in 2 tablespoons of olive oil or some of the drippings left over from cooking the bacon for about 5 minutes until tender ......Add the onions, bacon, potatoes, tomatoes, corn, sugar, salt, pepper and paprika to the boiling water, reduce heat to a simmer and cook for 20 to 25 minutes until potatoes are tender.......Remove from heat and slowly stir in the evaporated milk.
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