Potato Cheese Soup

1/2 white onion, chopped
1/2 lb. bacon, cooked and cut into small pieces
4 cups potatoes, peeled and chopped
2 cups water
1 can of corn
2 tsp. salt
1/2 tsp. pepper
2 cups evaporated milk
2 Tbsp. flour
1/2 lb. cheddar cheese

Cook bacon; drain off grease except for 2 tablespoons, Saute onion. Add potatoes, water, and seasoning. Cover and simmer until vegetables are tender, about 15 minutes (or a bit longer). Gradually add a small amount of milk to flour, stirring until smooth. Add flour mixture to hot vegetables. Add remaining milk. Heat. Add cheese; stir until melted. Serves 6 to 8.