Autumn Chowder

I found this in the fall TOH magazine. It looks awesome. I havent tried yet but I will as soon as it starts getting cold outside.I will probably use more bacon than what the recipe calls for but its up to you.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  slices bacon, diced
• 1⁄4 cup  chopped onion
• 1  medium  red potatoes, diced
• 1  cup milk
• 1  carrot, thinly sliced
• 1⁄2 cup water
• 3⁄4 teaspoon chicken bouillon granule
• 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 a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
2. Drain,reserving 1 teaspoon drippings.
3. In the drippings,saute onion until tender.
4. Add potato,carrot,water and bouillon.
5. Bring to a boil.
6. Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
7. Stir in the milk,corn and pepper.
8. Cook 5 min longer.
9. Combine flour and cold water until smooth;gradually whisk into soup.
10. Bring to a boil;cook and stir for 1-2 min or until thickened.
11. Remove from heat;stir in cheese until melted.
12. Sprinkle with the bacon.
13. Enjoy!