6-8 strips sliced bacon
1 lg. onion, diced
1 can creamed corn
1 can whole kernel corn
2 tbsp. flour
2 tbsp. butter
6 lg. potatoes, diced
2 cans Swanson's chicken broth
Salt
White pepper
Black pepper
Garlic salt

Boil potatoes until tender; set aside. Fry bacon until crisp, remove and set aside. Saute onion until clear in bacon grease. In a separate pan melt butter, add flour and cook for 3 minutes. Add spices to taste. Heat chicken broth and add to roux mixture. Cook for 5 minutes. Add corn, potatoes and bacon crumbs and heat thoroughly. Serves 6 to 8.