Corn Chowder

1 lb. bacon, cooked crisply and crumbled
1 c. onions, finely chopped
2 c. potatoes, finely diced
2 cans creamed corn (can use regular if needed)
3/4 c. butter
3/4 c. flour
1 quart half and half
1 1/2 tsp. salt
1/2 tsp. pepper
McCormick Season All Seasoned Salt to taste (start with 1 TBSP.)

• Cook bacon and set aside. Cut onions and potatoes, use small saucepan. Add enough water to barely cover; simmer over medium heat, covered, until barely tender.
  
• Meanwhile, melt butter in large pot; add flour and blend with wire whisk. Cook, stirring constantly. This will be thick. Add cream and stir with wire whisk. Once the mixture is smooth, stir constantly with wooden spoon to keep it from getting lumpy and sticking the bottom.
  
• When thickened, pour vegetable AND water in creamed sauce. Add corn and bacon. Stir in seasonings to taste.

from the kitchen of Rita MacCabe