6 rashers of crisp Bacon, chopped
1 white Onion, diced * ¼ cup Flour salt and pepper to taste
1 cup Heavy Cream
2 (14 oz.) cans Chicken Broth * ½ cup Ham, diced
4 med. Red Potatoes, cubed and cooked
2 cups frozen corn * ½ cup Cheddar Cheese, grated
Cook bacon until crispy. Remove bacon from pan and set aside. Add onion to the bacon grease and cook until tender. Return bacon to pan. Cook over medium heat. Stir in flour, salt and pepper. Slowly stir in heavy cream to make your roux. Cook for 2 minutes. Stir in broth, ham, cooked potatoes and corn. Reduce heat and simmer, stirring often for 20 minutes. Remove 2 cups of the soup and blend it in the blender, then stir it back into the soup. This makes the soup a bit thicker.
Add the cheese in the last 5 minutes of cooking time. Serve with warm bread.