Autumn Chowder - cooking recipe

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

Preparation

Partially cook bacon in Dutch oven.
Stir in onions and finish cooking until bacon is crisp.
Stir in water, potatoes, carrots and bouillon.
Heat until boiling.
Reduce heat and simmer, covered, until potatoes are tender, 15 to 20 minutes.
Stir in milk, corn and black pepper.
Heat to simmer.
Mix cheese and flour; add to soup mixture, stirring constantly, until cheese is melted.
Makes 8 (1 cup) servings.