Ingredients:
 
2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
 
Directions:

Cook the bacon in a large saucepan over medium heat until crisp, remove it from the pan and transfer it to paper towels.
 
Drain the bacon grease from the pan, reserving 1 teaspoon drippings. Saute the onion in the drippings until tender. Add the potato, carrot, water and the bouillon.
 
Bring the mixture to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn, and pepper. Cook 5 minutes longer.
 
Combine the flour and cold water until smooth, then gradually whisk the mixture into the soup.
 
Bring the soup to a boil and stir for 1-2 minutes or until thickened. Remove from the heat and stir in the cheese until it is melted.
 
Sprinkle the chowder with the bacon and serve.