Cheddar-Corn Chowder

This is my all time favorite soup recipe. Creamy cheese, crunchy veggies, and a little salty bacon. This soup cooks in under an hour and is a great way to warm up on a cold week night.

Adapted from a Southern Living Annual Cookbook

Serves 6

2 1/2 cups water
1 1/2 cups chopped potatoes
1 cup sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar (10 oz)
1 can (16 oz) cream style corn or 2 cups fresh corn
1/4 lb fried bacon

Combine water, potatoes, carrots, celery, onion and pepper in a large pot. Cover; bring to a boil. Simmer 10 minutes or until veggies are tender.

Melt butter in saucepan. Stir in flour, cook until bubbly. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute. Add cheese; stir until melted.

Gradually add cheese sauce to soup, stirring constantly. Add corn and bacon stir and heat through.