Autumn Chowder

• 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. all-purpose flour
• 2 Tbsp. cold water
• 3/4 c. shredded Cheddar cheese

1. In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon 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 to 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 to 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle the bacon.

bacon, onion, red potato, carrot, water, chicken bouillon granules, milk, frozen corn, pepper, allpurpose flour, cold water, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=110699 (may not work)