Printable | Taste of Home

Autumn Chowder

2 bacon strips, diced
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

In a large saucepan, cook bacon over medium heat until crisp; remove

Printed from tasteofhome.com Oct 8, 2008

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Autumn Chowder cont.

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.