6 large potatoes, peeled and cubed
1 tsp. salt
1 large onion, chopped
1/4 c. butter
2 (14 3/4 oz.) cans cream-style corn
4 bacon strips, cooked and crumbled
3 c. milk
8 oz. Colby cheese, cubed

Place potatoes in a Dutch oven. Sprinkle with salt and cover with water. Bring to a boil. Reduce heat. Cover and simmer until potatoes are tender. Meanwhile, in a skillet, sauté onion in butter until tender. Stir in corn and bacon. Heat through. Drain potatoes. Add milk. Heat through. Stir in corn mixture and cheese. Serve immediately.

Serves 12 to 14 (3 quarts).