Bacon and Potato Chowder

Directions: Fry bacon until crisp and chop. Drain and use paper towels to absorb excess oil. 2 tablespoons bacon drippings in a large saucepan fry the onion and garlic. Add potatoes, water, bouillon and chop the pot. Heat to boiling, then cover and boil potatoes until cooked, then add the bacon. Into a paste with a small amount of evaporated milk mix. Gradually add the remaining milk. Add the potato mixture. Cook over medium heat until mixture boils and thickens. The bottom of the soup pot, stirring frequently to make sure that does not burn 6 slices bacon, very smokey local bacon is better 1 cup onion, chopped 1 garlic clove, minced 3 cups potatoes, diced 3 cups water 3 chicken bouillon cubes 3 tablespoons flour 1 (354 ml) can evaporated 2% milk