Fall Chowder

Description
Purchased from Nelson Estate in Montgomery, Alabama in 1992. Dated 1932.

Ingredients

 * 2 bacon strips diced
 * 1/4 cup chopped white onion
 * 1 medium red potato, diced
 * 1 small carrot, halved lengthwise and thinly sliced
 * 1/2 cup water
 * 3/4 teaspoon chicken bouillon granules
 * 1 cup milk
 * 2/3 cup frozen corn
 * 1/8 teaspoon pepper
 * 2-1/2 teaspoons all-purpose flour
 * 2 tablespoons cold water
 * 3/4 cup shredded cheddar cheese

Directions

 * 1) In saucepan cook bacon over medium heat until crisp and remove to paper towels.
 * 2) Drain, reserving 1 teaspoon drippings.
 * 3) In the drippings, saute onion until tender.
 * 4) Add the potato, carrot, water and bouillon.
 * 5) Bring to a boil.
 * 6) Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
 * 7) Stir in the milk, corn and pepper.
 * 8) Cook 5 minutes longer.
 * 9) Combine the flour and cold water until smooth gradually whisk into soup.
 * 10) Bring to a boil and cook and stir for 1-2 minutes or until thickened.
 * 11) Remove from the heat.
 * 12) Stir in cheese until melted.
 * 13) Sprinkle with bacon.

Contributed by
Cat's Recipes Y-Group