Corn Chowder

3 slices of lean bacon, chopped
2 onions, sliced
2 T butter
4 cups peeled potatoes, in small cubes
2 T flour
4 cups milk
2 cups corn kernals (fresh or frozen)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
grating as nutmeg

Cook the bacon in a soup pot until crisp. Add the onions and butter and cook until golden brown, stirring often, for about 5 minutes.

Cook the potatoes in a pot of boiling salted water until tender when pierced with a fork. Drain and set aside.

Stir the flour into the onion-bacon mixture. As soon as the flour is blended smoothly into the mixture, slowly add the milk, stirring until well blended and slightly thickened and smooth.

Add the potatoes, corn and seasonings to the soup and cook for 5 minutes longer.

Makes 10 cups