Autumn Chowder Recipe

Ingredients

bacon

1 expansive onion

2 chicken bouillon blocks

1 glass water

2 jars entire part corn (emptied)

4 glasses milk

destroyed cheddar

1/4 glass flour

Guidelines:

1. Preheat

2. In an expansive pot or Dutch stove, sear the bacon pieces until they’re very nearly cooked through. Empty off a percentage of the fat. Include the diced onion and cook until the onions are delicate and bacon is fresh.

3. Blend in the bouillon solid shapes, water, potatoes, carrots and corn to the pot. Cover and cook until the vegetables are delicate, blending every so often.

4. While the vegetables are cooking, in a medium vessel blend the cheddar and flour so the cheddar is equitably covered. Put aside.

5. Turn warm on the chowder to low and gradually include the milk. Mix reliably until the milk is warmed through.

6. Gradually include the cheddar/flour mixture. Mix until the cheddar is completely fused and the chowder is warmed through. Serve and appreciate!