2 pounds potatoes, peeled and cubed
1 pound bacon
1 onion, chopped
1/4 cup flour
8 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 14.75-ounce cans cream corn
1/4 cup shredded cheddar cheese
A hearty dash of paprika
Boil potatoes in salted water until soft. Drain well. Mash half of the potatoes and set aside. Fry the bacon until very crisp, but not burnt. Crumble bacon; set aside.
Fry the onion in the bacon grease until clear and soft. Dump the cooked onions into a large stockpot. Add the flour and heat until mixture is bubbly and the flour is dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently; watch closely so you don’t scorch the chowder. Once boiling add salt, pepper, bacon, corn and all the potatoes. Heat soup until heated throughout. Serve each bowl with a sprinkle of cheddar cheese and a dash of paprika.