4 slices bacon, finely chopped
1 med. onion, thinly sliced
4 c. cubed pared potatoes (about 4 med.)
4 c. fresh corn kernels from cob or 2 pkgs. frozen kernel corn, thawed
1 c. heavy cream
1 tsp. sugar
1/4 c. butter
2 1/2 tsp. salt
1/4 tsp. white pepper
2 c. milk

In large saucepan with cover, saute bacon, over moderate heat until golden. Add onion, potatoes and 1 cup water. Cover, bring to boiling, and simmer about 10 minutes, or until potatoes are tender but not mushy. Remove cover, and set saucepan aside. In medium saucepan with cover, combine corn, cream, sugar and butter. Simmer, covered and over low heat, 10 minutes. Add to potato mixture with remaining ingredients. Cook, stirring occasionally and over low heat, until heated through. DO NOT BOIL.