Corn Chowder

Fantastic during cool weather!

1/2 lb uncooked bacon, cut up into bite size pieces
2 tbsp all purpose flour
4 cups half n half
1 can evaporated milk
1/8 tsp pepper
2 cans (14.75 oz) cream-style corn
4 to 5 med to large red potatoes, boiled and cubed

In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crispy. Drain fat but reserve 3 tbsp in saucepan. Drain bacon on paper towels and set aside.

With bacon fat cooking on medium heat, stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in half n half and evaporated milk. Place back on burner and heat to boiling, stirring constantly. Boil and stir one minute.

Stir in pepper, corn, and potatoes. Heat through. Stir in bacon.