Autumn Chowder

Name: Autumn Chowder
Ingredients: 8 slices bacon, chopped; 1 c. chopped onions; 1 c. water; 2 1/2 c. pared, diced potatoes; 1 c. carrots, chopped; 2 tsp. instant chicken bouillon; 3 c. milk; 2 (16 oz.) cans creamed corn; 1/8 tsp. white or black pepper; 3 c. grated Cheddar cheese; 3 Tbsp. flour

11 ingredients

9 steps

Ingredients

8 slices bacon, chopped
1 c. chopped onions
1 c. water
2 1/2 c. pared, diced potatoes
1 c. carrots, chopped
2 tsp. instant chicken bouillon
3 c. milk
2 (16 oz.) cans creamed corn
1/8 tsp. white or black pepper
3 c. grated Cheddar cheese
3 Tbsp. flour

Directions

1

Partially cook bacon in Dutch oven.
2

Stir in onions and finish cooking until bacon is crisp.
3

Stir in water, potatoes, carrots and bouillon.
4

Heat until boiling.
5

Reduce heat and simmer, covered, until potatoes are tender, 15 to 20 minutes.
6

Stir in milk, corn and black pepper.
7

Heat to simmer.
8

Mix cheese and flour; add to soup mixture, stirring constantly, until cheese is melted.
9

Makes 8 (1 cup) servings.