Autumn Chowder
By á-24734
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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
Details
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.
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