4 pieces bacon, cut into thin slivers
2 (17 oz.) cans cream-style corn (I also use the frozen)
4 cups milk
3 cups frozen, diced hashbrown potatoes
2 green onions, chopped
salt and pepper to taste
1 cup cheddar cheese, grated
Fry bacon until crisp. While frying, combine corn, milk, potatoes, onion, salt and pepper in a soup pot or large saucepan. Place over medium heat and cook, stirring often, until just simmering. Just before serving, stir in bacon and cheese.