Autumn Chowder

1. 1

   In a 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 to 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 to 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle the bacon.

* Per serving · 4 servings · Values may vary.

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