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 ==
# In saucepan cook Bacon over medium heat until crisp and 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 and cook and stir for 1-2 minutes or until thickened. 
# Remove from the heat. 
# Stir in Cheese until melted. 
# Sprinkle with Bacon.
== Contributed by ==
Cat's Recipes Y-Group
Category:Cathy's Recipes
Category:Red-skinned potato Recipes
Category:Chicken Recipes
Category:Cheddar Recipes
Category:Potato Recipes
Category:Bacon Recipes
Category:Corn Recipes
Category:Cheese Recipes