Corn Chowder

4-6 medium Yukon Gold potatoes
1 tsp. onion powder
1 T. dill weed
1/2 cube butter
1 can sweet corn
1 can creamed corn
2 cans cream of chicken soup
2 cups milk (sometimes I do less, depending on the consistency you like!)
6 sliced cooked, crumbled bacon (I like it a lot without the bacon also)

Chop the potatoes into cubes (they don't need to be peeled) and place them in a large pot. Add the butter, onion powder & dill weed and cook the potatoes on medium heat for about 15 minutes. Add both cans of corn (including the juice) into the potatoes. Add the cream of chicken soup and the milk and simmer on medium heat for another 20-25 minutes. Before serving, sprinkle the bacon into the soup. Serve it with rolls or in a bread bowl.