Midwestern Corn Chowder

3 slices bacon, diced
2 pkg. frozen corn, thawed (9 oz each)
1 onion, chopped
1 large potato, chopped
2 cups light stock or chicken broth
1 t. salt
1/4 t. pepper
2 cups milk or half and half cream
Nutmeg

Sauté bacon in skillet until crisp. Add bacon to crock pot, fat and all, with remaining ingredients except cream and nutmeg. Cover and cook on low heat for 6 to 8 hours. Add milk or cream and cook 1 hour more. If thicker chowder is desired, stir in roux (2 T. flour which has been blended with 2 T. butter) when adding the milk. Cook until thickened. Serve sprinkled with a dash of nutmeg. Serves 4 to 6.