Corn Chowder

2 pounds potatoes - peeled and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 (14.75 ounce) cans creamed corn

Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
Fry the bacon until very crisp. Crumple the bacon and set aside.
Fry the onion in the bacon grease until translucent and soft.
Dump the cooked onions into a large soup pot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. Heat soup until hot.