Sauté in a big pot 4-6 strips of bacon, 1 Tbl minced garlic and 1-2 onions (I use a Pam spray instead of butter or oil).
Put in 1/2c. thinly sliced celery, 1/2c. thinly sliced carrots, 4-6 small cut potatoes, 48oz container of broth/stock (any flavor works).
Let cook for 10 minutes on low-medium heat, stirring every 1-2 minutes. Put in 2-3 cans creamed corn, 1/2c. shredded mozzarella cheese, 1/4c. cheddar cheese, 2 Tbl sour cream and 1 can evaporated milk.
Let cook until carrots and potatoes are soft, stirring every 1-2 minutes (this will take approx 10 more minutes). Salt and pepper to taste.