Corn Potato Chowder

4 slices bacon, chopped
1 large onion, chopped
¼ cup margarine
2 cans (14 ½ oz each) cream-style corn
6 medium potatoes peeled, cubed and cooked
1 teaspoon salt
¼ teaspoon pepper
3 cups plain soy milk
1 package (8 ounces) shredded Cheddar cheese

Place bacon and onion in
Dutch oven or soup pot; cook until bacon and onion are tender. Stir
in margarine. Add corn, potatoes and seasoning. Add milk and heat
thoroughly. Stir in cheese and blend. Makes 6 servings.