5 slices bacon
2 c. diced potatoes
1 c. chopped onion
1 c. salted water
1 can cream-style corn
2 cans milk

Cook bacon crisply, crumble and set aside. Cook potatoes and onion in salted water until tender, 15 to 20 minutes. Do not drain. Stir in corn. Add milk. Heat until serving temperature. Serve with a melted pat of butter in each bowl and the crumbled bacon on top.