2 (16 oz.) cans cream style corn
1 c. frozen corn
2 c. diced, cooked potatoes
2 c. milk
1 med. onion, chopped (about 1/2 c.)
4 slices bacon
1/2 tsp. salt
1/8 tsp. pepper

Fry bacon until crisp. Remove and crumble. Add onion to drippings. Saute until tender. In large saucepan combine all ingredients. Heat thoroughly, but do not boil. Serve with salad and rolls or baking powder biscuits. Great lunch or light dinner. Approximately 6 servings.