2 slices of bacon* 1 medium onion (8 ounces) thinly sliced 1 medium potato (8 ounces) peeled & diced 1/4 teaspoon salt & pepper
1 cup water 1 can (15 ounces) cream corn 1 can (15 ounces) corn - (or frozen) 1 cup milk
* turkey bacon may be used, but 1 or 2 teaspoons of oil may be needed to fry it. Also this soup is easily made vegan by using a vegan meat substitute and a dairy-free milk
Fry the bacon in soup pan and set aside on paper towel and drain all but about 2 teaspoons of bacon grease. In soup pan sauté the onion over medium high heat until they start to soften (about 2-3 minutes), add the diced potatoes, sauté 3 minutes more, and add the salt and pepper combine well. Add the water and bring just to boiling and continue until the potatoes are at the desired consistency, add extra water if needed for potatoes. Lower heat to medium, add corn (regular and creamed) and milk. Continue heating until desired temperature. Serve and add some crumbled bacon on top.