Source: Chef John Deschler, Salem Tavern

1 1/2 pounds bacon, diced
1/2 pound onion, diced
3/4 cup flour
10 3/4 cups chicken stock (or bouillon)
4 cups creamed corn
Salt to taste
1/2 tablespoon black pepper
Pinch oregano
1 pound corn kernels, fresh or frozen
1 pound potatoes, peeled, finely diced
2 3/4 cups heavy cream
Hot-pepper sauce, to taste

In large soup pot, saut?bacon and onion until onion is tender. Add flour and reduce heat to low. Cook, stirring, about 7 minutes. Do not allow flour to brown.

Blend in stock, stirring well. Add creamed corn, salt, pepper and oregano.

Bring soup to a boil. Add potatoes, reduce heat and simmer 15 minutes, until potatoes are tender.

Add corn and hot sauce. Taste for seasoning and adjust if necessary.

Stir in cream, heat through and serve.

Makes about 1 gallon.