In a large saucepan, cook bacon over medium heat
until crisp; remove to paper towels. Drain,
reserving 1 tablespoon drippings. In the
drippings, saute onion until tender. Add the potatoes, water, and bouillon. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes
until the potatoes are almost tender.
Stir in the milk, corn, salt, 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.
Originally Submitted
10/12/2009
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