President Kennedy Corn Chowder

Step 1: Combine the milk with water.

Step 2: Bring to a boil.

Step 3: Add the corn on the cob and cook it for 5 minutes or until tender.

Step 4: Using tongs, transfer the corn to a colander.

Step 5: When the corn is cool enough to handle, cut or scrape the kernels off the cob with a large sharp knife.

Step 6: Add corn cobs back into stock and simmer until needed

Step 7: In another pan

Step 8: Melt the butter in a large soup pot

Step 9: Add the onion and bacon and cook, stirring occasionally, until the onion is soft and the bacon has rendered its fat, 5 to 7 minutes.

Step 10: Sprinkle in the flour and cook, stirring for 1 to 2 minutes.

Step 11: Take corn cobs out of stock

Step 12: Whisk in the reserved corn broth and the chicken stock.

Step 13: Bring to a boil, stirring until thickened slightly.

Step 14: Add the diced potatoes and cook for 15 minutes.

Step 15: Then add the corn kernels and cream. Reduce the heat to low and simmer for 5 minutes.

Step 16: Season with salt and pepper to taste