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Autumn Chowder

Submitted by Carla J. Sommer, Aberdeen, SD

Carla and her family loves this tasty chowder at holidays and get-togethers. "Hopefully you and your readers will enjoy them also. Enjoy!" she writes.


  • 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 tsp. chicken bouillon granules
  • 1 cup milk
  •  cup frozen corn
  •  tsp. pepper
  • ½ tsp. all-purpose flour
  • 2 Tbsp. cold water
  • ¾ cup shredded cheddar cheese


In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tsp. drippings. In the drippings, saute onion until tender. Add the potato, carrot, water, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in milk, corn, and pepper. Cook 5 minutes longer. Combine 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.

Yield: 2 servings.