Iowa Corn Chowder

This is a really, warm, inviting soup.Perfect for chilly nights and a richer taste than plain old potato soup. Which is good in it's simplicity. This is just different and a little better.

4-8 slices bacon, chopped
1 large onion, chopped (about 1 cup)
3 medium potatoes, pared and diced (about 2 cups)
2 1/2 cups water, hold 1/2 cup in reserve
1 tsp salt
1/4 tsp pepper (Or a Tbsp, if making for Brad :)
2 cans, 1 lb. each, DO NOT DRAIN
1 can evaporated milk
1/4 cup flour

Cook bacon and onion in the same pan, saute until soft. Drain.
Add potatoes, 2 cups water, salt and pepper. Cover 15 minutes or until potatoes are tender.
Remove from heat. Stir in corn, Do Not Drain excess liquid, add it all. Pour in evaporated milk.
Blend flour and reserved water. Stir into Chowder. Cook stirring constantly, over medium heat until thick and bubbly 1 min. Serve hot. Best with crackers.