Corn Chowder - cooking recipe

Ingredients

4 or 5 potatoes
1 lb. bacon
6 or 7 Tbsp. flour
4 c. milk
1 can cream-style corn

Preparation

Peel the potatoes; dice and cook until fork-tender.
Drain; set aside.
Cook the bacon; save about 5 tablespoons bacon grease. Add about 6 or 7 tablespoons flour and brown.
Remove from heat. Add the milk.
Cook and stir on low until it thickens.
Add drained potatoes and the cream-style corn; heat.
Pour in bowl; crumble bacon on top.