Potato Corn Chowder

brought by Erin Orton

1 pkg. sliced bacon(cooked and crumbled), or 2 cups chopped cooked ham

1 1/2 cups frozen corn

8-10 medium potatoes, peeled and cut in small pieces

2 cups cheese, shredded (I like to use sharp cheddar)

1 half onion, minced

salt and pepper to taste

Thickening:  combine before adding to soup

1/2 flour

1 cup water

Cook potatoes and onion in enough water to cover them.  During last few minutes of cooking, add corn.  When potatoes are tender but not mushy, add thickening, cheese, bacon or ham, salt and pepper.  For thicker or creamier soup add more thickening or milk.