Salem Tavern Maryland Corn Chowder

Description
Contributed by World Recipes Y-Group
 * Makes About 1 Gallon.

Ingredients

 * 1½ pounds bacon, diced
 * ½ pound onion, diced
 * ¾ cup flour
 * 10¾ cups chicken stock (or bouillon)
 * 4 cups creamed corn
 * salt to taste
 * ½ tablespoon black pepper
 * pinch oregano
 * 1 pound corn kernels, fresh or frozen
 * 1 pound potatoes, peeled, finely diced
 * 2¾ cups heavy cream
 * hot pepper sauce, to taste

Directions

 * 1) In large soup pot, sauté bacon and onion until onion is tender.
 * 2) Add flour and reduce heat to low.
 * 3) Cook, stirring, about 7 minutes.
 * 4) Do not allow flour to brown.
 * 5) Blend in stock, stirring well.
 * 6) Add creamed corn, salt, pepperand oregano.
 * 7) Bring soup to a boil.
 * 8) Add potatoes, reduce heat and simmer 15 minutes, until potatoes are tender.
 * 9) Add corn and hot sauce.
 * 10) Taste for seasoning and adjust if necessary.
 * 11) Stir in cream, heat through and serve.
 * 12) Enjoy.