6 slices bacon, cooked crisp 1 medium onion, chopped 1/2 teaspoon minced garlic 4 or 5 medium potatoes, peeled and cubed 2 cups water 1 (12 ounce) can evaporated milk 1 (14.75 ounce) can cream style corn 1/4 teaspoon black pepper 1/2 teaspoon salt 2/3 cup 2% or regular milk 3/4 to 1 cup shredded cheddar cheese (Optional) Cook bacon in skillet on top of the stove until crisp. Remove and drain on paper towel. Fry onion and garlic in about 2 tablespoons of the bacon grease left in skillet. Drain. In a pot on top of the stove cover potatoes with the 2 cups of water, bring to a boil and cook about 10 minutes until soft. Add onion, garlic, milk, corn, salt and pepper and continue cooking on simmer about 20 minutes longer stirring several times. Crumble bacon into soup. Stir to mix. Add cheese. Makes 8 to 10 servings. Enjoy!
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