6 large potatoes, peeled and diced
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 soup pot; sprinkle with salt and cover with water. Bring to a boil; reduce heat. Cover and simmer until tender. Meanwhile, in skillet, cook onion in butter until tender. Stir in corn and cooked bacon; heat through. Drain potatoes; add milk. Heat through. Stir in corn and cheese. Serve.