Corn Chowder

1/2 lb. bacon
5-6 potatoes - cubed
2 c. water
2 c. evaporated milk
1 can of corn
1 small onion - minced
3 T. butter - melted
3 T. flour
salt & pepper to taste

Fry the bacon and drain the grease.

In a large stock pot, combine the potatoes, water, evaporated milk, corn & onion. Remove about 1 c. of the broth and pour into small sauce pan. Combine with melted butter & flour until smooth. Add sauce pan mixture back into stock pot.

Heat through on low until potatoes are soft.