Quick Corn Chowder
1 bacon strip, diced
1 (14.5 ounce) can chicken broth
2 large potatoes, peeled, diced
1/4 teaspoon pepper
1 cup milk, divided
1 medium onion, diced
2 cups water
1/2 teaspoon salt
1 (15 ounce) can corn, drained
1/4 cup all-purpose flour
In 3 quart saucepan, cook bacon until crisp, remove to paper towel to drain. Saute onion in drippings until tender. add broth, water and potatoes. Bring to a boil. Reduce heat. Cover. Simmer for 15 minutes, or until potatoes are tender. Add salt and pepper, mix well. Add corn and 3/4 cup milk. In another bowl, combine flour and remaining milk until smooth. Add to soup. Bring to a boil. Cook and stir for 2 minutes. Garnish with bacon.