2 bacon strips, diced
¼ cup chopped onion
1 medium red potato, diced
1 small carrot, halved lengthwise and thinly sliced
½ cup water
¾ teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2 ½ teaspoons all-purpose flour
2 tablespoons cold water
¾ cup shredded cheddar cheese
In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, sauté onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whish 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.
Yields: 2 servings