HEAT oil in a large saucepan over a medium heat and cook bacon until crisp. Remove.

PLACE potato, stock, creamed corn, and corn kernels in the saucepan. Bring to the boil then lower heat and simmer uncovered for 15 minutes, or until potato is tender.

STIR in milk, cheese and spring onions until well combined and heated through. Serve immediately topped with crispy fried bacon and crusty fresh bread.