Corn Chowder

1 pound onions, diced

1 stick margarine

2 pounds frozen cut corn

1 quart chicken stock

1 quart half and half

1/2 cup bacon, crisp and diced

Salt and pepper to taste.

Saute onions in margarine until they are transparent. Add the corn and chicken stock. Cook until the corn is tender. Add the half-and-half and chopped bacon. Season to taste with salt and pepper. Heat thoroughly but do not boil.