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Ingredients
| bacon: 2 strips (diced) |
| onions (chopped): 1/4 cup |
| red potatoes: 1 (diced) |
| 2% milk: 1 cup |
| carrots: 1 (thinly sliced) |
| water: 1/2 cup |
| chicken bouillon: 3/4 tsp |
| frozen sweet yellow corn kernels: 2/3 cup |
| black pepper: 1/8 tsp |
| all-purpose flour (unsifted): 2 1/2 tsp |
| water: 2 Tbl (cold) |
| cheddar cheese (shredded): 3/4 cup |
Autumn Chowder
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
- Drain,reserving 1 teaspoon drippings.
- In the drippings,saute onion until tender.
- Add potato,carrot,water and bouillon.
- Bring to a boil.
- Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
- Stir in the milk,corn and pepper.
- Cook 5 min longer.
- Combine flour and cold water until smooth;gradually whisk into soup.
- Bring to a boil;cook and stir for 1-2 min or until thickened.
- Remove from heat;stir in cheese until melted.
- Sprinkle with the bacon.
- Enjoy!