Autumn Chowder - cooking recipe

Ingredients

6 slices bacon, chopped
1 cube chicken bouillon
1 1/2 to 2 c. water
1 1/2 c. sliced carrots
2 to 3 c. half and half
1 can corn
1/2 onion or 1 bunch green onions, chopped
2 1/2 to 3 1/2 c. potatoes, cubed
pepper
2 to 3 c. grated cheese

Preparation

In Dutch oven, fry bacon and onion.
Drain grease.
Add potatoes, carrots, chicken bouillon
and water to cover.
Boil and then simmer for 20 minutes (until potatoes and carrots are soft). Add half and half,
corn and pepper.
Heat until warm. Do not boil.
Add cheese
and
stir until melted.
Soup should be thick like a stew, if
not,
add in a small amount of flour dissolved in water to thicken.