6 slices bacon, chopped
1 tbsp. onion powder
5-6 Yukon gold potatoes cleaned, scrubbed, peeled & cubed
1 (15 oz.) can cream style corn
1 (12 oz.) can evaporated milk
1 cup shredded cheddar cheese (optional)
salt and pepper, to taste

Cook bacon in a large skillet until crisp. Remove and drain on paper towels.

Meanwhile, add potatoes to a large saucepan adding enough water to cover. Bring to a boil on high heat then reduce to medium heat and cook, uncovered for 10 to 15 minutes until potatoes are tender.

Drain reserving 1/2 cup of potato water. Add corn, milk, salt, pepper, and reserved potato water to saucepan, heat through. Stir in bacon and cheese. Serve warm.

Submitted by: Judy Brannock (C)