Autumn Chowder

cook time:: 15-20 minutes

Perfect for those comfy autumn days.

ingredients

2 bacon strips, diced
1/4 c chopped onion
1 medium potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 c water
3/4 tsp chicken bouillon granules
1 c milk
2/3 c frozen corn
1/8 tsp pepper
2 1/2 tsp all purpose flour
2 tsp cold water
3/4 c shredded cheddar cheese
1 c sour cream (optional)

directions

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tsp dripping. 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 peeper. 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 heat. Top with a dollop of sour cream, cheese and bacon.

Source: Emily