This delicious chowder is not only good in Autumn, but also any time of year when the weather is chilly and you just want to wrap your hands around a warm bowl of soup.
4 bacon strips, diced
1/2 cup chopped onion
2 medium potatos
2 small carrots, chopped
1 cup water
1-1/2 teaspoons chicken bouillon granules
**Can also use 1 cup chicken broth in place of water and granules**
2 cups milk
1-1/3 cup frozen corn
1/4 teaspoon pepper
5 teaspoons all-purpose flour
4 tablespoons cold water
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels.
Drain, reserving 1 teaspoon drippings.
In the drippings, saute onion until tender.
Add the potato, carrot, water and bouillon. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer.
Combine the flour and cold water until smooth; gradually whisk into soup.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in cheese until melted. Sprinkle with bacon.