• 6 large potatoes, peeled and cubed
• 1 teaspoon salt
• 1 large onion, chopped
• 1/4 cup butter
• 28 ounces cream style corn
• 4 strip bacon, cooked, crumbled
• 3 cups milk
• 8 ounces Colby cheese, cubed

Directions
Place potatoes in a Dutch oven 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.