Autumn Chowder

This is the ultimate fall comfort food! A classic from my grandma, enjoy this thick, creamy soup with fresh homemade bread and tossed salad. While some soups are the type where you can just dump in whatever leftovers you have in the fridge, I’d recommend sticking as close to the recipe as possible (including the amount of bacon) for this one. It takes about an hour to make from start to finish, and can serve 6-7.

1 1/2 lb. bacon, chopped
1 c. chopped onions
1 c. chopped carrots
2 1/2 c. diced potatoes
1 c. water
2 chicken bouillon cubes
2 16 oz. cans corn, drained
3 c. milk
3 TBS flour
3 c. shredded sharp Cheddar cheese

Cook bacon and onion until crisp. Stir in water, potatoes, carrots, and bouillon. Heat to boil. Cover and simmer 15-20 minutes. Stir in milk and corn. Heat to simmer. Mix cheese and flour. Add to soup. Stir until cheese is melted. Serve and enjoy!