6 slices bacon, chopped (hamburger or sausage may be used)
1 c. chopped onion
1 c. water
2 1/2 c. potatoes, diced
1 c. carrots, sliced
2 tsp. instant chicken bouillon or 4-5 cubes
3 c. milk
2 (16 oz. each) cans whole corn, drained
1/4 tsp. pepper
3 c. cheddar cheese, shredded
3 tbsp. flour

Fry bacon; add onions. Brown until bacon is crisp. Stir in water, carrots, potatoes, and bouillon. Simmer until potatoes are tender. Stir in milk, corn and pepper and heat until simmering. Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted.