Bacon Veggie Chowder

Name: Bacon Veggie Chowder
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 all-purpose flour; 1/4 cup cold water; 1-1/4 cups shredded cheddar cheese

12 ingredients

3 steps

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 all-purpose flour
1/4 cup cold water
1-1/4 cups shredded cheddar cheese

Directions

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.
2

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.
3

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.