In a large pot, add your water and cubed potatoes. Cook on low for 10-12 minutes until the potatoes have started to soften.

Add the cream of potato soup and milk and stir well.

Now, pour in the creamed corn (you can also use kernel corn if you wish for a chunkier chowder) and cheese cubes. Velveeta is suggested since it melt nice and smooth but you can uses shredded cheese varieties if you wish.

While your mixture cooks on low heat, fry the bacon in a separate frying pan. Cook it until it is crisp and then let it drain on a piece of paper towel.

Once it is cool crush the bacon into crumbles. Add all but 2-3 tablespoons of the crumbles to the mixture.

Your chowder is done when the mixture is mixed well, heated throughout, and the potatoes are fully softened. Now, add the optional dollop of sour cream and top with a sprinkling of bacon crumbles. Season the chowder with salt and pepper if you wish.