Corn Cheese Soup

6 to 8 slices bacon, minced

1 med onion, thinly sliced

2-17 oz cans cream style corn

1 pound can new potatoes, cubed (or 2 c. cooked, cubed, peeled potatoes)

2/3 c. evaporated milk

2-1/2 c. hot water

1 to 1-1/2 tsp salt

1/4 tsp garlic salt

1 to 1-1/2 c. swiss or american cheese, cut into small cubes

Fry bacon until crisp, remove all but 4 tbs of drippings. Add onion, cook slowly until limp. Add all other ingredients except cheese. Simmer until hot, about 15 minutes. Place cheese cubes in soup at serving time. Garnish with chopped parsley if desired.