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Autumn Chowder
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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 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
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |