The Humpherys Family

Corn and Potato Chowder

Source  Taste of Home
Recipe Added:  4/1/2012
2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, chopped
1/2 cup water
3/4 tsp chicken bouillon
1 cup milk
2/3 cup frozen corn
1/8 tsp pepper
2-1/2 tsp flour
2 Tbsp 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 tsp 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.
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