Autumn Chowder

By Nanadi-2

Ingredients

• 2 bacon strips, diced
• 1/4 c. chopped, onion
• 1 medium red potato, diced
• 1 small carrot, halved lengthwise and thinly sliced
• 1/2 c. water
• 3/4 tsp. chicken bouillon granules
• 1 c. milk
• 2/3 c. frozen corn
• 1/8 tsp. pepper
• 2 1/2 tsp. flour
• 2 tbsp. cold water
• 3/4 c. shredded cheddar cheese

Details

Servings 2

Preparation

Step 1

In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tsp. drippings. In the drippings, saute onion until tender. Add the potato, carrot, 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 the 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 the heat; stir in cheese until melted. Sprinkle with bacon.