Cheddar, Ham & Potato Chowder

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups of milk
• 1-1/2 cups water
• 2-1/2 cups cubed potatoes
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups (12 ounces) shredded cheddar cheese
• 2 cups cubed fully cooked ham

Directions:

1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the potatoes, corn, bouillon, and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Yield: 10 servings.