CORN CHOWDER
From: Lost Recipes by Marion Cunningham

3 slices bacon . chopped
2 onions . sliced
2 Tablespoons butter
4 cups dried peeled potatoes (almost one pound)
2 Tablespoons all-purpose flour
4 cups milk
2 cups frozen corn (or fresh if in season)
1 1/2 teaspoons salt
1 teaspoon black pepper
Whole nutmeg

Cook the bacon in a large soup pot until crisp. Add the onions and butter, and cook, stirring often until the onions are golden brown, about 5
minutes.

Put the potatoes in a separate pot, cover with cold water, and bring to a boil. Cook until the potatoes are tender when pierced with a fork; drain and
set aside.

Stir the flour into the onions and bacon mixture. As soon as the flour is blended smoothly into the mixture, slowly add the milk and stir until well
blended and slightly thickened and smooth.

Add the corn, potatoes, and seasonings to the soup, and cook another 5 minutes.

When serving, grate a little nutmeg over each individual portion

Makes 10 cups.

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