Autumn Chowder
From the kitchen of Kathy Absher
INGREDIENTS
6 slices bacon, chopped
1 C onion, chopped
1 C water
2 ½ C potatoes, peeled and diced
1 C carrots, peeled and diced
2 tsp chicken bouillon
3 C milk
2 cans corn, drained
3 C Velveeta cheese, cubed
½ tsp pepper
3 T flour
1 C onion, chopped
1 C water
2 ½ C potatoes, peeled and diced
1 C carrots, peeled and diced
2 tsp chicken bouillon
3 C milk
2 cans corn, drained
3 C Velveeta cheese, cubed
½ tsp pepper
3 T flour
DIRECTIONS
- Fry bacon; add onion and brown until bacon crisps; drain fat.
- Stir in water, potatoes, carrots, and bouillon.
- Cook until potatoes are tender.
- Add the heated milk and corn.
- Mix cheese flour, and pepper; add to soup, stirring constantly until cheese is melted
- Serve immediately.
Serves 5
Posted in From Our Kitchen