1 medium onion, thinly sliced and separated into rings
2 cups cooked or canned whole kernel corn
1 cup diced cooked potatoes
2 - 1/2 cups whole milk
1/2 tsp. salt
Freshly ground black pepper
Cook bacon until crisp. Remove bacon, pour off fat, returning 3 tablespoons to pan. Add onion, cooking and stirring until lightly browned. Add remaining ingredients, reserving one slice of cooked bacon. Heat to boiling, reduce heat and simmer for a minute or two.
Crumble bacon over each serving.
Note: You can also add a can of cream of mushroom soup (undiluted), if you wish.