1/2 lb. diced bacon
2 Tbs. flour
1 medium onion, chopped
2 cups potatoes, cubed
2 cups chicken broth
3 cups corn (fresh, frozen and/or creamed-style)
2 tsp. salt
ground black pepper, to taste
2 cups half and half
1. Cook bacon in a large pot until crispy. Drain liquid, reserving 2 tablespoons in the pot. Add flour to make a roux.
2. Add onion to pot and cook for 5 minutes. Add broth, corn, potatoes, salt and pepper. Bring to a boil, cover pot and reduce heat. Simmer for 20 minutes or until potatoes are tender.
3. Slowly add half and half, while stirring. Simmer for 10 minutes.