Ingredients
6 bacon strips, chopped
3/4 cup chopped sweet onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces each) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
Preparation
In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted. Yield: 15 servings (3-3/4 quarts).
