Corn Chowder

Directions

1. Fry 3 slices bacon until crisp. Remove from pan and crumble.
2. Sauté ¼ cup onion in bacon fat, drain fat.
3. Combine bacon, onion, 1 large potato pared and diced, 2 cups water and 1 bay leaf in sauce pan.
4. Bring to boil, lower heat and simmer covered for 45 min.
5. Whisk 3 tbsp flour into ½ cup evaporated milk. Add to soup, stirring constantly until thickened.
6. Drain 2 cups canned whole kernel corn – save liquid. Add enough hot evaporated milk to corn liquid to make 1¾ cups. Add corn and liquid to soup, stirring well.
7. Reheat chowder but do not boil. Season with salt and pepper.