Creamy Corn Chowder

6-8 oz. bacon (1/2 pkg)
2 tbsp. butter
1/4 c. flour
1 c. water
2 1/2 c. milk
2 chicken bouillon cubes
4 red potatoes- diced in small cubes
3/4 c. minced onion
1 can corn- drained
a couple dashes of hot sauce
salt and pepper to taste
optional garnishes: extra crumbled bacon, shredded sharp cheddar cheese, green onions.

Cook bacon until crisp. While bacon is cooking, melt the butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a ball. Add water slowly and whisk until completely combine and there are no lumps. Continue whisking and add milk and chicken bouillon and bring to a simmer. Add potatoes, onion and garlic and simmer stirring very frequently for about 20 minutes or until potatoes are tender. Crumble the bacon and add soup along with the corn. Heat through. Add a couple drops of hot sauce and salt and pepper to taste.