Brown bacon in a heavy stockpot.
When the bacon is mostly browned add onion.
Once the onion is translucent add the potato cubes and water.
Let the bacon, onion and potato mix boil until potatoes become tender.
Add Ham soup base, evaporated milk and the fresh corn and simmer while making hand noodles.
Place flour and a pinch of salt in a bowl and add two beaten eggs.
Stir with your hands until you have a lightly sticky noodle dough. You may need to add more flour to bring it to the right consistency.
Pinch the dough into small dime sized lumps and add to soup.
Stir frequently to distribute noodles for even cooking.
Let soup simmer for 15 minutes, season with salt and pepper and serve.