In 3-quart nonstick saucepan, cook bacon over medium-high heat 5 to 7 minutes or until bacon is crisp. With slotted spoon, remove bacon to small bowl. Discard all but 3 tablespoons of the bacon drippings. Cook onion 2 to 3 minutes or until tender, stirring occasionally. Stir in flour. Cook until bubbly, stirring constantly. Stir in milk. Cook until mixture boils, stirring frequently. Boil 1 minute. Stir in both cans of corn and potatoes. Cook 5 minutes or until thoroughly heated. Sprinkle individual servings with crisp bacon.

Serving Suggestion: Serve this thick hearty chowder with warm breadsticks and crisp apple slices.

Tip: To easily chop the potatoes, stack several slices at a time on a cutting board and cut in squares.