Creamy Autumn Vegetable Chowder

Instructions

1. 1

   In a large saucepan, cook the diced bacon over medium heat until crisp. Remove the bacon to paper towels, reserving 1 teaspoon of the bacon drippings in the pan.

2. 2

   In the reserved bacon drippings, sauté the chopped onion until tender. Add the cubed potato, sliced carrot, 1/2 cup of water, and the chicken bouillon. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the vegetables are almost tender.

3. 3

   Stir in the milk, frozen corn, and black pepper. Cook for 5 minutes longer. In a small bowl, whisk together the all-purpose flour and 2 tablespoons of cold water until smooth. Gradually whisk the flour mixture into the simmering chowder. Bring to a boil and cook, stirring, for 1-2 minutes or until thickened.

4. 4

   Remove the chowder from the heat and stir in the shredded cheddar cheese until melted. Serve the creamy autumn vegetable chowder warm, garnished with the reserved crispy bacon pieces.