From the Kitchen of:  Bonnie
Source:  Taste of Home's Quick Cooking

 

6	large	potatoes, peeled and cubed
1	teaspoon	salt
1	large	onion, chopped
1/4	cup	butter or margarine
2	cans (14 3/4 oz. each)	cream-style corn
4		bacon strips, cooked and crumbled
3	cups	milk
8	ounces	Colby cheese, cubed

Place potatoes in a Dutch over or soup kettle; sprinkle with salt and cover with water.
Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
Meanwhile, in a skillet, saute onion in butter until tender. Stir in corn and bacon; heat through.
Drain potatoes. Add milk; heat through.
Stir in corn mixture and cheese.
Serve immediately.


Yield:  12 - 14 servings (about 3 quarts).