Cheddar Cheese Corn and Bacon Chowder

3 cups water
2 cups potatoes ( pealed and chopped )
2 bay leaves
1 cup onion ( chopped )
¼ cup butter
¼ cup flour
1 cup half and half
1 can corn ( drained )
2 cups shredded cheddar cheese
½ teaspoon Salt
½ teaspoon Pepper
2 cups bacon ( cooked and broken into pieces )

In a large pot boil 3 cups water with Potatoes and Bay Leaves until potatoes are tender. Then remove the bay leaves and discard them. Meanwhile, sauté onion in the butter until soft. Add ¼ cup flour to make a rue and add the half and half to the rue. Cook on medium to low temperature stirring constantly until it thickens .Add this mixture to undrained Potatoes. Add 1 can corn drained, Cheese, Salt and Pepper and bacon. Serve in Bread Bowls.