1 slice bacon (any type)
1 onion finely diced
1.5litres water
2 chicken oxo cubes
150g sweetcorn (Fresh/tinned/frozen)
100g potato, peeled, cubed
1tsp salt
100ml milk
1tsp flour

In a medium saucepan fry the bacon until crispy and cooked, 4 min approx. Remove the bacon, cut into small pieces and set aside.
Add the onion, fry until soft.
Add the water and crumble in the stock cubes, add the sweetcorn and potato.
Boil until potato is tender or about 20 min, gently mash.
Add the salt and milk. Put the diced bacon in and add the flour mixed into a little water.
Simmer for a further 5 minutes, then serve hot in bowls with soft bread rolls.