Ingredients for Autumn Chowder
- 4 slices bacon
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- 2 cups milk
- 1 medium carrot, diced
- 4 cups water
- 1 cube (or 1 teaspoon) chicken bouillon
- 1 cup frozen or fresh corn
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- 1/2 cup shredded cheddar cheese
- 1 teaspoon bacon drippings
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How to Make Autumn Chowder
- Cook 4 slices of bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels; reserve 1 teaspoon of bacon drippings in the pan.
- Add 1 medium chopped onion to the saucepan and sauté in the bacon drippings until softened, about 5 minutes.
- Add 2 medium potatoes (peeled and diced), 1 medium carrot (diced), 4 cups of water, and 1 cube (or 1 teaspoon) of chicken bouillon to the saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and carrots are almost tender.
- Stir in 2 cups of milk, 1 cup of frozen or fresh corn, and 1/2 teaspoon of black pepper.
- Cook for 5 minutes more.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour with 2 tablespoons of cold water until smooth.
- Gradually whisk the flour mixture into the soup. Bring to a boil, and cook, stirring constantly, for 1-2 minutes, or until thickened.
- Remove from heat and stir in 1/2 cup of shredded cheddar cheese until melted.
- Crumble the reserved bacon over the top and serve immediately.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
16g
Fat
65g
Carbs
17g
