Potato-Corn Chowder

We had a delicious meal tonight that was simple and hearty. All I served with it was a basket of rolls. Yum.

To feed a family of 10 (We were at my in-laws tonight):

8 potatoes, scrubbed and cubed small
1 yellow onion, chopped
1 package bacon (optional, I suppose, but we sure enjoyed it!)
1/4 cup bacon drippings (grease) or olive or vegetable oil.
3 T. flour
2 t. salt (seems like a lot but it really needed it)
1 t. pepper
5 cups water
3 cups frozen corn
2 cans evaporated milk
1 cup half and half or cream

1. Fry the bacon until crispy, drain on paper towels, reserving the drippings.
2. Put potatoes and onions in a large, heavy stockpot, adding the bacon drippings (grease) or olive oil, if you opt out of the bacon.
3. Toss potatoes and onions with the oil/drippings and cook on med-high, stirring bottom of pan often.
4. Toss with flour, salt and pepper.
5. Add water and cover, letting simmer until potatoes and onions are tender.
6. Add crumbled bacon, corn, milk, and cream, and simmer (don't boil) until heated through.

For a thicker soup, remove 1 cup of the potato mixture and puree in blender and add back into the soup and mix well.

Fresco e bello: top this soup with chopped green onions (scallions) and a grating of fresh ground pepper. And don't forget the bread or rolls to dunk into the delicious broth!