6 slices bacon, diced
1/2 c. onion, chopped
2 (16 1/2 oz.) cans cream style corn
1 (16 1/2 oz.) can whole kernel corn
1/4 tsp. pepper
1 tbsp. salt
1 qt. milk
2 c. light cream

Saute the bacon in a saucepan until crisp. Drain on paper toweling. Add onion to 3 tablespoons of the bacon drippings and saute until the onion is tender; then add corn, pepper, salt, milk and cream. Simmer (do not boil) for 15 minutes. Crumble bacon into soup. Serve very hot.

Makes 2 1/2 quarts.