Corn Chowder - cooking recipe

Ingredients

5 slices bacon, cut up
2 c. whole corn, canned or frozen
2 1/2 c. milk
cornstarch
1/2 medium onion, chopped fine
1 c. diced potatoes
salt and pepper to taste
1 c. Velveeta cheese, cubed

Preparation

Fry bacon partially, then add onion and continue to cook until browned.
Pour off grease, except 3 tablespoons.
Add potatoes and corn with enough water for cooking; if using canned corn, do not drain.
Cook until potatoes are tender.
Make a thickening of 2 tablespoons cornstarch and 1/3 cup milk, stir into cooked mixture while it is lightly boiling.
Add 2 1/2 cups milk, salt and pepper to taste.
Heat thoroughly, if needed, add more thickening. Stir in Velveeta cheese until melted.