6 or 8 slices bacon
1 sm. onion, thinly sliced
1 (17 oz.) can cream corn
2 c. cooked potatoes, cubed
2/3 c. evaporated milk
2 1/3 c. hot water
1 1/2 tsp. salt
1/4 tsp. garlic salt
1 c. Swiss or American cheese, cubed

Fry bacon until crisp. In 4 tablespoons of bacon drippings, add onions and cook slowly until limp. Add corn, potatoes, milk, hot water, salt, and garlic salt. Boil for 2 minutes, then simmer about 15 minutes. Put cheese in soup bowl and add soup. Top with crumbled bacon. Serve with garlic bread and salad.