10 slices bacon, chopped
1 c. onion, chopped
1 c. carrot, chopped
1 c. water
2 1/2 c. potatoes, diced
3 chicken bouillon cubes
3 c. milk
1 (17 oz.) can corn, undrained
3 c. cheddar cheese, shredded
3 tbsp. flour
1/2 tsp. pepper

Cook bacon in a 4 quart Dutch oven until browned. Remove bacon, chop and set aside. Saute onions in bacon drippings. Add bacon, carrots, water, potatoes, and bouillon; 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 and stir until cheese melts. Season with pepper. Serves 6 to 8.