Autumn Chowder

1. 1

   In Dutch oven, fry bacon and onion.

2. 2

   Drain grease.

3. 3

   Add potatoes, carrots, chicken bouillon

4. 4

   and water to cover.

5. 5

   Boil and then simmer for 20 minutes (until potatoes and carrots are soft). Add half and half,

6. 6

   corn and pepper.

7. 7

   Heat until warm. Do not boil.

8. 8

   Add cheese

9. 9

   and

10. 10

    stir until melted.

11. 11

    Soup should be thick like a stew, if

12. 12

    not,

13. 13

    add in a small amount of flour dissolved in water to thicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.