6 slices bacon, chopped 
1 large onion, chopped 
3 medium potatoes (2 cups), diced 
2 1/2 cups water 
2 cans whole kernel corn * 
1 13 ounce can evaporated skim milk 
flour (about 1 tablespoon) 

Cook bacon until crisp. Add onions and cook until soft. Add 2 cups of water (reserve ½ cup) and potatoes, cook until soft. Stir in corn with liquid and evaporated milk. Blend flour in remaining 1/2 cup of water and stir into chowder. Cook over medium heat, stir constantly until chowder thickens and bubbles then cook about one minute more. 

* May substitute frozen corn, but add an additional 1/4 cup of water. 

Dee sometimes cooks a little green pepper and celery along with the onion and potato. She recently experimented with adding a little processed cheese like Velveeta to this and says it was great.