Corn & Tuna Chowder

• 7 cups water
• 2 lge potatoes quartered lengthwise & thinly sliced
• ¼ cup minced bacon
• 1 sm onion thinly sliced
• ¼ cup parsley
• 2 clove garlic, minced
• 1 can flaked tuna
• ½ tsp. dill weed
• 2 cups corn kernels
• 1 can cream style corn
• salt and pepper
• 1 can evaporated milk

In soup pot, combine water and potatoes. Cover and cook over low heat until potatoes are tender. Meanwhile fry bacon over medium heat for 4-5 minutes, then add onions, parsley and garlic and saute until softened. Stir in tuna and dill weed and add mixture to soup pot. Stir in corn and simmer for 10 minutes. Salt and pepper to taste and stir in milk just before serving.

Makes enough to serve 4 to 5.