Corn Chowder

5 Slices bacon
1 Medium onion, thinly sliced and separated into rings
2 Cups cooked or canned whole kernel corn, drained
2 Cups diced and cooked potatoes
2 Cans (10-1/2 oz.) condensed cream of mushroom soup
5 Cups milk
1 Teaspoon salt
Dash of pepper
Cook bacon until crisp in a large saucepan. Remove bacon and pour off drippings. Return 3 tablespoons to pan. Add onion. Cook until lightly brown. Add remaining ingredients. Heat mixture to boiling. Reduce heat. Simmer a minute or two. Top each serving with crumbled bacon. Serves 8.