Ingredients
2 bacon strips, diced1/4 cup chopped onion1 medium red potato, cubed1 small carrot, halved lengthwise and thinly sliced1/2 cup water3/4 teaspoon chicken bouillon granules1 cup milk2/3 cup frozen corn1/8 teaspoon pepper2-1/2 teaspoons all-purpose flour2 tablespoons cold water3/4 cup shredded cheddar cheese
Preparation
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.
