Savory Sunday!

Corn Chowder

3 slices bacon, diced
1 sm. onion
1/4 t. pepper
1/8 t. nutmeg
1/4 c. flour
32 oz. chicken broth
2 c. cubed frozen hash browns
3 c. fresh corn, cut off cob
1/2 c. milk

In a large saucepan, cook bacon until crisp. Remove from pan and set aside. Discard all but 1 T. drippings and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat 10 min, or until onion is soft. Stir in flour and cook 3 min. more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 min. Stir in potatoes and corn and cook 5 more min. Stir in milk and bacon.