10 slices bacon, chopped
1 c. chopped onion
1 c. carrot
1 c. water
2 1/2 c. diced potatoes
2 chicken bouillon cubes
3 c. milk
1 (17 oz.) can whole kernel corn
3 c. (12 oz.) shredded Cheddar cheese
3 tbsp. all-purpose flour
Pepper to taste

Cook bacon in 4 quart Dutch oven until browned; set bacon aside. Saute onion in drippings until tender. Add bacon, carrot, water, potatoes, and bouillon cubes. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until potatoes are tender. Stir in milk and corn; heat thoroughly. Combine cheese and flour, tossing until cheese is well coated. Add to soup; stir until cheese melts. Season to taste with pepper. Yield: 6 to 8 servings.