Ingredients:

• 2 lbs. Potatoes, peeled and cubed
• 1 lb. Bacon
• 1 chopped onion
• 4 TBS. Flour
• ½ tsp. Salt
• ½ tsp. Black pepper
• 3 cans creamed corn (14.75 ounces each)
• ¼ cup shredded Cheddar Cheese
• Paprika
• Approximately 2 cups of milk - (this will vary depending on how thick you want it to be.

• Boil potatoes in salt water until soft.
• Mash ½ of the potatoes and set aside
• Fry the bacon until crisp. Crumble and set aside.
• Fry the onion in the bacon grease until translucent.
• Put the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is dissolved.
• Add the milk and bring to a boil - stir frequently, so it does not scorch.
• Once it boils, add the salt, pepper, bacon, corn and potatoes.
• Heat soup until hot.
• Serve garnished with a dash of paprika, a sprinkle of cheddar cheese, and if you want to save any of the crisp bacon, you can crumble some on top.