4 slices bacon, finely chopped
1 med. onion, thinly sliced
4 c. cubed, pared potatoes (about 4 med. potatoes)
4 c. fresh corn kernels, cut off cob
1 c. heavy cream
1 tsp. sugar
1/4 c. butter
2 1/2 tsp. salt
1/4 tsp. pepper
2 c. milk

Or use 2 packages whole kernel frozen corn, thawed.

1. In large saucepan with cover, saute bacon over moderate heat until golden. 2. Add onion, potatoes and 1 cup water. Cover; bring to boiling and simmer about 10 minutes or until potatoes are tender, but not mush. 3. Remove cover and set aside. 4. In medium saucepan with cover, combine corn, cream, sugar and butter. Simmer covered and over low heat 10 minutes. 5. Add potato mixture to remaining ingredients. Cook, stirring occasionally and over low heat until heated through; do not boil. Makes 8-10 servings.