Corn and Potato Chowder

(Kathy Ford)

1/2 pound thin-sliced bacon, fried, crumbled
2 1/2 cups cooked corn kernels
2 1/2 cups cooked, small-diced potatoes
1/4 cup butter
1/2 cup onion, finely diced
4 tablespoons white flour
2 cups milk (use half and half for richer flavor)
1/4 teaspoon salt
1/4 teaspoon garlic powder

Prepare bacon, potatoes, and corn.  Set aside.  To make cream sauce, melt butter in large skillet and sauté onion until translucent, but not brown.  Stir in flour and cook and stir for 4 minutes to remove flour taste.  Slowly stir in milk or half and half.  Add salt and garlic powder, stirring with a whisk to remove all lumps until smooth.  Do not boil.  Add bacon, potatoes, and corn.  If desired, stir in additional milk or half and half.  Heat through and serve hot.  Makes 2 quarts.