Cheesey Corn And Potato Chowder

• 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

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.
2. 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. Yield: 15 servings (3-3/4 quarts).

bacon, sweet onion, water, potatoes, carrots, chicken bouillon granules, gold, pepper, flour, milk

Taken from www.epicurious.com/recipes/member/views/cheesey-corn-and-potato-chowder-53066631 (may not work)