Ingredients:
6 slices of bacon
1 cup onion, chopped
1 cup water
2 1/4 cups diced potatoes (with skins)
1 cup sliced carrots
2 teaspoons instant chicken bouillion
3 cups milk
2 - 16 ounce cans of drained whole kernel corn
1/2 teaspoons black pepper
1 1/2 teaspoons salt
3/4 cup cheddar cheese, shredded
3 tablespoons flour or cornsarch
Directions:
- Fry bacon until crisp, removed from pan and crumble
- Add onion to pan and brown
- Stir in water, potatoes, carrots and bouillion
- Simmr until potatoes are tender (about 15 minutes)
- Stir in milk, corn, salt and pepper
- Bring to simmer and add cheese
- Stir flour or cornstarch into 1/4 cup water, and add to chowder
- Simmer until cheese is melted, remove from heat, or set to low heat and stir frequently.
Tip: Once the chowder thickens, be sure to turn heat off or on a very low setting to keep the bottom from burning. Serve with slices of French bread or bread-sticks.
