Bacon Corn Chowder

A soup to warm your bones this fall. I make it for my husband who is a soup junkie and my oldest daughter who loves this particular soup.  You would enjoy it with bread sticks, yeast biscuits or a slice of fresh bread.
Bacon Corn Chowder
1/2 lb. bacon, chopped
1 med. onion, chopped
2 cloves garlic, minced
Brown these together in a large pot, add
1/3 c. flour and stir to coat flour in drippings. Add
5-6  potatoes, peeled and cubed
6 c. water
bring to a boil, reduce heat, cover and simmer for 10 min.  Add
2 (15 oz.) cans corn, (drain liquid off one of the cans)
2 1/2 tsp. salt
1 tsp. dried parsley
1 tsp. sugar
1 tsp. seasoning salt (like Lawry's)
Pepper to taste (I like a lot of ground pepper in this, or to use pepper bacon if I can)
2 c. cream (or half and half)
Heat for a few minutes, until potatoes are tender.  Taste for seasonings.  Serve with bread or crackers.

Notes: this would also be yummy with red potatoes-leave the peels on if you try this. You can replace one of the cans of corn with a can of creamed corn.

Jenny