Corn and Potato Chowder

Corn and Potato Chowder

4 slices bacon (or more or less)
1 onion, diced
2 TBSP butter- if there's not enough bacon grease
2 cloves minced garlic
3 c. chicken broth
2 or 3 potatoes, diced
16 oz. corn (two cans or one bag frozen)
3 carrots, peeled and diced

3 TBSP flour
3 TBSP cool water

1 cup heavy cream

Cut the bacon into little pieces (I use kitchen shears and just do this over the pot). Fry up the bacon in your dutch oven or 5-qt. pot. When it's almost done, reduce to medium heat and add the onion. If there's not enough grease for the onion to cook without sticking, add 2 TBSP butter. Let the onion soften, then add two cloves of minced garlic. Add broth, bring to boiling. Throw in veggies. Cover, reduce heat to medium if the boiling goes too crazy.

Once it's been boiling for 20 or 25 minutes, and the veggies are soft, mix the flour and cool water THOROUGHLY to make a paste with no lumps. Stir into soup, let it return to a boil and thicken for a few minutes. Then add cream. Heat through, serve with biscuits from the chicken pot pie recipe.