Bacon Corn Soup

4 bacon strips
1 cup chopped onion
2 cups water
1 -1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese (Velveeta), cubed
Salt and pepper to taste

Instructions:

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.

In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.

Yield: 6-8 servings (about 2 quarts).