Autumn Chowder Recipe

Ingredients for Autumn Chowder

• 4 slices bacon
• 1 medium onion, chopped
• Red Potatoes
• 2 cups milk
• 1 medium carrot, diced
• 4 cups water
• Chicken Bouillon Granule
• Frozen Corn
• 1/2 teaspoon black pepper
• All Purpose Flour
• 2 tablespoons cold water
• Cheddar Cheese

How to Make Autumn Chowder

1. 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.
2. Add 1 medium chopped onion to the saucepan and sauté in the bacon drippings until softened, about 5 minutes.
3. 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.
4. 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.
5. Stir in 2 cups of milk, 1 cup of frozen or fresh corn, and 1/2 teaspoon of black pepper.
6. Cook for 5 minutes more.
7. In a small bowl, whisk together 2 tablespoons of all-purpose flour with 2 tablespoons of cold water until smooth.
8. Gradually whisk the flour mixture into the soup. Bring to a boil, and cook, stirring constantly, for 1-2 minutes, or until thickened.
9. Remove from heat and stir in 1/2 cup of shredded cheddar cheese until melted.
10. Crumble the reserved bacon over the top and serve immediately.
11. Enjoy!