1/2 lb. bacon
1 lg. onion, chopped
6 med. potatoes, cubed
2 cans creamed corn
1 c. evaporated milk

Fry bacon and drain on paper. Saute onion in bacon fat until tender and set aside.

In large saucepan, cook cubed potatoes in enough water to cover (approximately 10 minutes). Do not drain. Turn down heat and add onion/bacon fat mixture, corn, milk and a few small pieces of cooked bacon. (Reserve some well cooked bacon for garnish.) Salt and pepper to taste.

Add regular milk if thinner consistency desired. Crush remaining pieces of drained, cooked bacon into bits and sprinkle on top of individual servings.