2 oz. bacon
3 oz. onions, sm. dice
1 oz. flour
1 pt. chicken stock
1 c. or 1 can corn, fresh or frozen
1 c. potatoes, raw, sm. dice
1 c. hot milk
1/2 c. heavy cream

Chop bacon, cook and leave fat in the pot. Add onions and saute until tender. Add flour, mixing well. Add chicken stock slowly, stirring until smooth. Add corn. Cook potatoes separately, drain and add to chowder. Add hot milk and cream. Salt and pepper to taste, pinch of fresh thyme and a splash of Maggi seasoning.

Makes 4 (8 ounce) portions.