In large pot over medium heat brown bacon.
When bacon pieces are done remove pieces from pot and set aside.
Leave about 2 Tablespoons of bacon grease remaining in pot. Depending on the leanness of our bacon you might need to remove some of the grease.
Add chopped onions and about 2 teaspoons of Everglades.
Cook over medium heat till caramelized.
Carefully add the Chicken broth.
Scrape the bottom of the pan to remove all the browned bits.
Add the cut potatoes to the pot and bring up to a boil increasing heat if needed to medium high heat.
Boil till potatoes are soft. Turn the burner off.
Add frozen corn to pot and stir.
In medium bowl whisk together milk and sour cream. Carefully add milk mixture to pot. Sir in to combine
Add freshly grated cheese and cooked bacon pieces (keeping some aside of both bacon and cheese for toppings when serving as a garnish).
At this point you can turn the burner back on low but watch carefully you DO NOT want it to get to a boil again it will cause the milk to separate and curdle. It is also very easy for the potatoes to settle to the bottom and burn.
Serve it up and garnish with the extra bacon and cheese!
