Corn Chowder

1 C. cubed bacon
1 medium onion, finely diced
4 Tbsp. all-purpose flour
2 C. potatoes, cubed
2 C. corn (fresh, canned, or frozen, but preferably tough yellow corn)
2 C. milk
1 tsp. salt, or to taste
1/2 tsp. pepper
2 C. water

In a Dutch oven, cook bacon until crisp and remove. Saute onions in bacon drippings until tender. Stir in flour and cook 3 min. Gradually add milk, whisking until smooth and thick.
Meanwhile, in a separate pot, place potatoes and corn and water. Cook over high heat until potatoes are tender.
Add potato mixture, bacon, salt and pepper to Dutch oven. Reduce heat to medium and stir frequently until it reaches boiling, and remove from heat.