Quick Corn Chowder - cooking recipe

Ingredients

2-14 oz. cans creamed corn
28 oz. can diced potatoes
1/4 c. onion and/or leeks, chopped
1/4 lb. bacon and/or ham, chopped
1/2 tsp. white pepper (or to taste)
1 Tbsp. flour (approximately)

Preparation

Brown bacon until crispy and reserve drippings.
Add onion and saute until clear.
Add flour to form paste.
Cook until golden brown.
Add liquid from potatoes and stir.
Add potatoes, corn and white pepper.
Cook until desired thickness. Good right out of the pot or warmed up several days later, even better later. May use fresh potatoes, especially leftover baked potatoes, but the canned ones are pretty good and easy.