4 slices bacon
3 medium onions, sliced
4 medium potatoes, sliced, skins on
1 1/2 cups fresh or frozen corn
1 chicken bouillon cube
1 cup water
3 cups milk
salt and freshly ground pepper to taste
Fry the bacon until crisp. Drain and reserve it. Saute the onions in bacon fat until tender, then transfer to a 3 quart saucepan along with the potatoes, corn, bouillon cube and water. Cover and cook 15 minutes. Add the milk and heat almost to the boiling point. Add salt and pepper, ladle into bowls, and garnish with the bacon, crumbled into pieces. Serves 4 to 6.
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