Corn Chowder

1 lb bacon

1 large onin

10 ears fresh corn

2 large potatoes, cut in to 1/2 in cubes

2 carrots, grated

1/4 c. flour

6 c. chicken broth

1 1/2 c. milk

1 c. heavy cream

1 Tbsp lemon juice

1/2 tsp. black pepper

1/4 tsp. tabasco

1 tsp salt or to taste

Cook the bacon until crisp. Remove from the pan and saute the onion in the drippings. 

While that is cooking sliced the corn from the cobs and reserve both.

Add the flour and cook, stirring, for 2 - 3 minutes. Add the broth, potatoes, carrots, and corn cobs. Simmer for 5 minutes and then add all the remaining ingredients except the corn kernels.

Simmer until the potatoes are completely tender. Remove the corn cobs and add the kernels to the soup. Simmer 2 minutes longer. Taste for salt. 

Serve with the bacon crumbled on top.