Corn Chowder

3 slices of bacon, diced
1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 cup flour
1 pkg (32 oz) reduced-sodium chicken broth
2 cups cubed frozen hash-brown potatoes
3 cups fresh corn, cut from the cob
1/2 cup heavy cream

1. In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan and set aside.

2. Discard all but 1 Tsp dripping and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat 10 minutes, or until onion is soft. Stir in flour and cook 3 minutes more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked bacon. Makes 6 cups.