In a hot deep skillet cook about 8 strips of bacon until crisp. Remove bacon and drain well and set aside. Drain all of the bacon fat except 1 Tablespoon. To that add 1 small diced onion and cook until transparent.
Then add about 4 cups of water and 2 large cubed peeled potatoes. Cook until the potatoes are tender. Add corn (I have used 4 ears of fresh corn on the cob by taking a knife and removing all of the kernels) and also add the cobs as this gives a nicer flavor to the chowder by adding the milkiness of the cobs. If you like you can add frozen corn or canned corn.
Add 1 can of condensed milk to the pan. Cook until the corn is fully cooked, if using corn on the cob. (Remove cobs if you added them.) Add fresh ground pepper and salt (I use sea salt). Remove about 1/2 cup of the liquid from the pan and add about 2 tablespoons of flour using a whisk to incorporate the flour and whisk away until all lumps are dissolved. Add this back to the pan and heat until everything is hot and add the bacon (which I break into little pieces by using a rolling pin).
This is wonderful with home-made bread and a very hearty meal in the winter time. Hope you enjoy this as I've had this recipe for over 40 years. Happy eating.
We tried this last week. It was DELICIOUS!(10/26/2004)
By Susan from ThriftyFun
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