My mum used to make this when we were growing up. This is my version, because I don't have her recipe. It's super yum and I recommend making a double quantity and freezing half for delicious suppers at a later date.
Oh... and you can definitely substitute FRESH corn for the corn kernels - but don't leave out the creamed corn - it makes it thick and sweet and super delish!
1/2 kg of peeled diced waxy potatoes
1 tin of creamed corn
1 tin of corn kernels
200 g bacon diced
1 litre of milk
250ml chicken stock
salt and pepper
Fry the onion and bacon in a wee bit of butter until lovely and smelling sweet. Add the corn, creamed corn, potatoes, milk and stock. Season with salt and pepper. Simmer for 25 minutes until the potatoes are tender. Eat it all up.