INGREDIENTS (Nutrition)
6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
120 ml water
475 ml milk
826 g cream-style corn
1 (15.25 ounce) can whole kernel corn
3 g salt
ground black pepper to taste

DIRECTIONS
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

Tips: simmer for an extra 15 or add some cornstarch to thicken if nessecary
Add chicken broth instead of water if you like