Autumn Chowder

By KimberlySeverino

Ingredients

• ● 2 bacon strips, diced
• ● 1/4 cup chopped onion
• ● 1 medium red potato, cubed
• ● 1 carrot, halved lengthwise and thinly sliced
• ● 1/2 cup water
• ● 3/4 tsp chicken bouillon granules
• ● 1 cup milk
• ● 2/3 cup frozen corn
• ● 1/8 tsp pepper
• ● 2-1/2 tsps. all-purpose flour
• ● 2 tbsps. cold water
• ● 3/4 cup shredded cheddar cheese

Preparation

Step 1

1. In a large saucepan, cook bacon over medium heat until crisp.
2. In the drippings, sauté onion until tender.
3. Add the potato, carrot, water and bouillon. Bring to a boil.
4. Reduce heat; simmer for 15 minutes or until the vegetables are almost tender.
5. Stir in the milk, corn and pepper. Cook 5 minutes longer.
6. Combine the flour and cold water until smooth; gradually whisk into soup.
7. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
8. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.