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