It's frequently cool here, so comfort food means fall food.
About 6 slices bacon, roughly chopped
3 medium white or yellow onions, chopped
3 large potatoes, chopped
2 carrots, chopped
2 ears fresh corn, cut from cob
1 T. Butter
1 cup whole milk
Melt butter in heavy-bottomed soup pot. Fry bacon. Add onions and cook until translucent. Add potatoes and carrots. Cover with water; add salt and pepper to taste (I like about a teaspoon of each); simmer until potatoes cooked through. Add corn. Simmer for 20 more minutes. Lower heat. Add milk, and warm through. Do not boil. Even better the next day!