Autumn Chowder

By á-24734

Ingredients

• 6 Bacon Strips
• 3/4 Cup Onions, chopped
• 3 Medium Red Potatoes, diced
• 3 Small Carrots, sliced
• 1 1/2 Cups Water
• 2 tsp. Chicken Bouillon
• 1 Cup Milk
• 2 Cups Frozen Corn
• 1/2 tsp. Black Pepper
• 2 1/2 Tbs. Flour
• 6 Tbs. Cold Water
• 2 Cups Cheddar Cheese, shredded

Preparation

Step 1

Cook bacon until crisp. Drain, reserving 1 Tbs. drippings. In drippings, saute onions until tender. Add potatoes, carrots, water, and bouillon. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are almost tender. Stir in milk, corn, and pepper. Cook for 5 minutes longer. Combine flour and cold water until smooth. Gradually whisk into soup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir in cheese until melted.