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

Cook bacon in a 4-quart Dutch oven until browned, remove bacon, reserving drippings in Dutch oven, set bacon aside. Saute onion in drippings until tender. Add bacon, carrots, water, potatoes and bouillon cubes. Bring to a boil. Reduce heat, cover and simmer 20 to 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.