1/2 lb. bacon, cut up
1 lg. onion, chopped
2 med. potatoes, diced
2 c. chicken broth
1 tsp. salt
1 1/2 c. fresh or frozen corn
1/2 tsp. pepper
2 c. light cream

Boil bacon for 5 minutes in frying pan or medium size pot, then drain and fry until crispy. Remove bacon (leave fat). Saute onion in fat until tender. Add broth and potatoes; cook until tender. Add corn, salt and pepper. Stir in cream, then add bacon. Serves 4-6.