Cheesy Corn Chowder
|Bacon strips||6 , chopped|
|Chopped sweet onion||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cubed peeled potatoes||1⁄2 Cup (8 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Chicken bouillon granules||2 Teaspoon|
|Canned gold and white corn||33 Ounce, drained (3 Can)|
|All purpose flour||7 Tablespoon|
|Milk||5 Cup (80 tbs)|
|Shredded cheddar cheese||12 Ounce (3 Cup)|
|Processed cheese||1 Cup (16 tbs), cubed (Velvetta Cheese)|
In a Dutch oven, cook bacon and onion over medium heat until onion is tender.
Add water, potatoes, carrots and bouillon; bring to a boil.
Reduce the heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in corn and pepper.
In a large bowl, whisk flour and milk until smooth; add to soup.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the cheeses; cook and stir until cheeses are melted.