Bacon Potato Chowder

1 pound maple flavored bacon
2 medium onions -- chopped
1 16 ounce can corn -- undrained
6 medium new potatoes -- cut in cubes
2 cans cream of potato soup
half & half or whole milk
2 cups Monterey jack cheese -- shredded (or up to 3 cups)

Cut potatoes and place them in a steamer, cook until fork tender (about 20 minutes). Meanwhile, cook bacon until golden brown and crisp, place on paper towels and let cool.

Chop the onions and cook them in the bacon grease (I usually cook them in two batches) you want them caramelized to a nice golden brown. Now decide how much of the bacon grease to remove (remember the grease is a big part of the flavoring).

With all the caramelized onions in the pan, add the canned soup and the corn. Stir until nice and hot then add the steamed potatoes. The soup will be very thick at this point. Gradually add the cream/milk until you reach the desired consistency. Crumble the bacon and add it to the soup. Then add the cheese.



NOTES : This is wonderful - fattening of course - but really, really good.
Be very careful not to let the soup boil as it has a tendency to break down and thin out.