Mrs. Huddlestun's Potato & Corn Chowder

This is a recipe I got from a friend's mom. She used to homeschool my friend and I when I was little, and I remember having this soup for lunch on a few cold days in Oregon at their house. It's hearty and delicious!

1 (12 oz) package of bacon (or you can buy 1 lb and use about half), cut into pieces
half a small onion, chopped
6 potatoes, peeled and cubed
1 bag frozen corn
1 can creamed corn
1/4 cup milk
salt and pepper (to taste)
cheddar cheese

Directions (exactly as she wrote them):

If you are putting bacon in it, cook a pkg. of bacon (12 oz) and then saute about a half of a small onion in the grease. Drain it with the bacon. Peel and cook about 6 potatoes (cubed). Drain most of the water off (Leave a little) and add a bag of frozen corn. Then add a can of creamed corn, and about a 1/4 of a cup of milk. If you want the soup to be thicker, add some instant potato flakes. About a handful at a time, and stir until it looks thick enough. Season it with salt and pepper and THEN put back in the bacon and onion. Shread a mess of cheddar cheese over the top, and sprinkle it with a little bit of parsley or chives.