Autumn Chowder - cooking recipe

Ingredients

2 slices bacon, diced
1/4 cup chopped onion
1 medium red potatoes, diced
1 cup milk
1 carrot, thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granule
2/3 cup frozen corn
1/8 teaspoon pepper
2 1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Preparation

In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
Drain,reserving 1 teaspoon drippings.
In the drippings,saute onion until tender.
Add potato,carrot,water and bouillon.
Bring to a boil.
Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
Stir in the milk,corn and pepper.
Cook 5 min longer.
Combine flour and cold water until smooth;gradually whisk into soup.
Bring to a boil;cook and stir for 1-2 min or until thickened.
Remove from heat;stir in cheese until melted.
Sprinkle with the bacon.
Enjoy!