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Autumn Chowder

"When the weather gets chilly, we enjoy 'comfort foods' like this hearty chowder," says Sheena Hoffman of North Vancouver, British Columbia. "It's easy to prepare, and the aroma of it as it simmers makes my mouth water." More Country Woman Soup Recipes

2 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

2 Wright® Brand Bacon strips, diced

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1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
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

Directions

In a large saucepan, cook bacon over medium heat until crisp; remove
to paper towels. Drain, reserving 1 teaspoon drippings. In the
drippings, saute onion until tender. Add the potato, carrot, water
and bouillon. Bring to a boil. Reduce heat; cover and simmer for
15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the
flour and cold water until smooth; gradually whisk 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.
Yield: 2 servings.

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Autumn Chowder (continued)

Nutrition Facts: 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.