I started by dicing 8 medium white potatoes into a medium dice. I boil them in a half quart of chicken stock. As those are heating up I fry 1/2 lb bacon until crisp, remove the bacon onto paper towels. In the bacon fat I add a quarter of small diced Vidalia onion. Add corn off the cob of six medium ears. When corn is wilted I add 1/4 cup flour then cook the flour and corn for about a minute stirring constantly. Add the corn/onion/flour to the pot of potatoes/chicken stock. Add a quart of whole milk then bring to a boil until thickened-stirring constantly to prevent burning of all the starch in this chowder. Add salt and pepper to taste! Add bacon back into the soup or serve on the side with chopped green onions and shredded cheese for topping. ?