2 cans of frozen whole grain corn
1 can cream style corn
1/2 med. onion, finely chopped
1/2 lb. diced bacon
1 c. heavy cream
Pinch nutmeg
1 med. diced potato
1 c. water
2 chicken bouillon

Saute bacon until golden brown. Add onions and potatoes; cook for 3 minutes. Add water, bouillon and simmer until potatoes are done, about 10 minutes. Add corn, nutmeg and heavy cream. Heat until hot but not boiling.