In a large heavy walled pot, add the chopped bacon and bring to medium heat. Stir often and when the bacon is about halfway cooked, add the onion. Stir often and cook until the onion is softened.
Add the potatoes, corn, long beans, salt and pepper.
Pour in the milk, evaporated milk, stir and bring to almost a boil then reduce to a low heat and simmer.
During the simmer, if too much water evaporates off, feel free to add chicken stock, or water, 1-2 cups, and continue simmering.
Cook, stirring often until the potatoes are tender. Stir in the spring onion. Taste and season with additional salt and pepper as desired.
Serve. Garnish with chives if desired.