Chicken Corn Chowder (Monica Brinton)

5-6 potatoes, cubed
2-3 chicken bouillon cubes
2 c frozen corn
1/6 lb cooked bacon bits (2.65 oz) (originally 1/3 lb)
2 c shredded rotisserie chicken
1.5-2 c shredded cheddar cheese
1-2 green onions, chopped (originally 1 bunch)
½ c butter
¾ c flour
4 c milk (1 quart)

In a pot, add cubed potatoes, bouillon cubes, and water barely covering the potatoes. Bring to a boil. When potatoes are almost soft ~15 min, (do not drain water) add corn, bacon, chicken, cheese and onions. In a separate pot, make the white sauce: melt butter, whisk in flour. When bubbly, add milk and whisk more. Cook, stirring constantly, until it begins to boil and has thickened. Add sauce to soup when the first pot of vegetables are ready.