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Salem Tavern Maryland Corn Chowder
1 1/2  pounds bacon, diced
1/2 pound onion, diced
3/4 cup flour
10 3/4 cups  chicken stock (or bouillon)
4 cups creamed corn
Salt to taste
1/2  tablespoon black pepper
Pinch oregano
1 pound corn kernels, fresh or  frozen
1 pound potatoes, peeled, finely diced
2 3/4 cups heavy cream
Hot-pepper sauce, to taste
In large soup pot, saut� bacon and onion  until onion is tender.
Add flour and reduce heat to low. Cook, stirring, about
7 minutes. Do not allow flour to brown.
Blend in stock, stirring well. Add  creamed corn, salt, pepper
and oregano.
Bring soup to a boil. Add  potatoes, reduce heat and simmer 15
minutes, until potatoes are  tender.
Add corn and hot sauce. Taste for seasoning and adjust if
necessary.
Stir in cream, heat through and serve.
Makes about 1  gallon.

Enjoy.

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