Cheesy Corn Chowder

By Susan52

Ingredients

• 6 bacon strips, chopped
• 3/4 cup chopped sweet onion
• 2-1/2 cups water
• 2-1/2 cups cubed peeled potatoes
• 2 cups sliced fresh carrots
• 2 teaspoons chicken bouillon granules
• 3 cans (11 ounces each) gold and white corn, drained
• 1/2 teaspoon pepper
• 7 tablespoons all-purpose flour
• 5 cups 2% milk
• 3 cups (12 ounces) shredded cheddar cheese
• 1 cup cubed process cheese (Velveeta)

Preparation

Step 1

In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.