6 slices bacon
1 lg. onion
2 tbsp. oil
1 c. water
2 1/2 c. diced potatoes
1 c. thinly sliced carrots
2 tsp. instant chicken bouillon or 2 chicken bouillon cubes
3 c. milk
1 sm. can kernel corn, drained
1/4 tsp. pepper
1 c. grated Cheddar cheese

Fry bacon until crisp. Crumble and set aside. Saute onion until transparent in oil. Pour off oil and add cooked onions to water, potatoes, carrots and bouillon. Simmer 20-30 minutes or until potatoes are tender. Lower heat and stir in 3 cups milk, corn, pepper and Cheddar cheese. Do Not Boil after adding milk and cheese to the chowder. Keep on low heat and serve immediately after cheese has melted. Sprinkle crumbled bacon on each bowl served.