6 med. red potatoes, peeled & quartered
2 chicken bouillon cubes
1 tbsp. onion flakes
1 onion, diced
Salt & pepper
1/4 lb. butter
2 tbsp. flour
6 slices crisp bacon or 3/4 c. chopped ham
3 c. milk or light cream
1 lg. can white shoepeg corn
Tabasco

Place first 4 ingredients plus salt and pepper in pot and boil until soft. Drain and reserve 2 cups of the liquid. Mash the potato mixture in the pot.

Meanwhile, melt butter in fry pan and add flour to make a roux. Add bacon or ham. Pour this over the mashed potatoes. Add the 2 cups of reserved liquid, milk and corn. Stir well and bring almost to a boil to allow for thickening. Add Tabasco to taste. Simmer 1 hour.