| | Directions | | Partly cook bacon. Stir in onions and cook until bacon is crisp. Add water, potatoes, carrots and bouillon. Heat to boiling. Reduce heat and cover. Simmer until potatoes and carrots are tender. Stir in milk, corn, salt and pepper. Heat to simmering. Mix flour with the cheese, add to soup, stirring until cheese is melted. Serves 4. |
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| Ingredients | | - |  | 3 slices bacon, cut inch small squares |
| - | | 1/2 cup chopped onions |
| - | | 1/2 cup water |
| - | | 1 1/4 cups diced potatoes |
| - | | 1/2 cup chopped carrots |
| - | | 1 cube instant chicken bouillon |
| - | | 1 1/2 cups milk |
| - | | 1 can whole kernel corn, drained |
| - | | Dash of salt and pepper |
| - | | 1 1/2 tablespoons flour |
| - | | 1 1/2 cups cheddar cheese, shredded |
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