Veggie Chowder Recipe

By ezunich

Ingredients

• 4 bacon strips, diced
• 1/2 cup chopped onion
• 2 medium red potatoes, cubed
• 2 small carrots, halved lengthwise and thinly sliced
• 1 cup water
• 1-1/2 teaspoons chicken bouillon granules
• 2 cups whole milk
• 1-1/3 cups frozen corn
• 1/4 teaspoon pepper
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1/4 cup cold water
• 1-1/4 cups shredded cheddar cheese

Preparation

Step 1

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

Saute onion in drippings until tender. Add the potatoes, carrots, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine flour and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Yield: 4 servings.