Southern Corn Chowder

1 lb. bacon
1 large onion, chopped
10 ears fresh corn
2 (14 1/2 oz) cans chicken broth
2 large potatoes, cut into 1/2 inch cubes
2 large carrots, grated
1 can beans, drained and rinsed (Red or White both work great)
1/4 c. flour
1 1/2 c. milk
1 1/2 c. half-an-half
1 Tbsp. lemon juice
1/4 tsp hot sauce
2 tsp. salt
1/2 tsp. fresh ground black pepper

Saute bacon in a large soup pot until crisp. Remove bacon and set aside. Reserve the bacon drippings. Saute onion in 3 Tbsp. of the bacon drippings.
Cut kernels from cobs into a bowl and reserve. Add corn cobs, broth, potatoes, carrots, and beans to onions in soup pot.
Bring to a boil; reduce heat and simmer 10 minutes or until potatoes are tender. Remove cobs from soup
Whisk together 1/3 reserved bacon drippings and the flour. Cook in a skillet over medium heat, stirringly constantly, until browned.
Add milk and half-an-half to vegetable mixture. Stir in lemon juice, hot sauce, salt and pepper. Stir in flour mixture.
Cook, stirring often, over medium heat until thickened.
Stir in bacon and serve immediately