Ingredients

Instructions

  1. In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
  2. Drain.
  3. In the leftover drippings, saute onion and carrots until tender.
  4. Stir in flour until blended.
  5. Gradually add milk and water.
  6. Bring to a boil.
  7. Cook and stir for 2 minutes or until thickened.
  8. Add the potatoes, corn, bouillon and pepper.
  9. Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
  10. Add cheese and ham.
  11. Heat until cheese is melted.
  12. Stir in bacon.