Cut the bacon into squares about 1" pieces
and toss it into a large, preheated pot.
Cook stirring occasionally until
just before it starts to crisp.
Drain the bacon grease and discard.
Add the chopped onions, potatoes, salt
and barely cover with water.
Bring to a low boil and cook until
potatoes are barley tender.
Stir in the creamed corn, and whole kernel corn
and bring it back to a very low boil.
Stir in the condensed milk.
Cut the butter into pats and drop onto the surface,
do not stir at this time.
Cover the entire surface of the chowder with
black pepper to your own taste.
Cover the pot and let it rest for about half an hour.
Stir and serve in large bowls with chunks of
fresh baked bread (for dipping).
Serves 10 to 12 people (leftovers freeze well).