Vegetable Chowder Topped with Bacon

This chowder is perfect for these cooler days.  The flavors combine wonderfully and the chowder itself is quite hearty.  Enjoy!
-2 lbs potatoes, peeled and cubed
-4 cups chicken broth
-2 cups frozen corn
-1 medium onion, chopped
-8 oz baby bellas, sliced
-2 (14 3/4 oz each) cans cream-style corn
-3 cups milk
-2 cups shredded cheddar cheese
-salt and pepper, to taste
-bacon bits, for topping
In a large saucepan, combine the potatoes, broth, frozen corn, onion and mushrooms.  Bring to a boil.  Reduce heat, simmer and cook for about 15 minutes or until potatoes are tender.
Add the creamed corn, milk, cheese, salt and pepper.  Give it a good stir.  Cook for about 10 minutes.
Ladle into bowls and top with bacon bits.