Servings: 10

10 bacon strips, diced 10 bacon strips, diced
1 large onion, chopped 1 large onion, chopped
1 cup diced carrots 1 cup diced carrots
3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
3 cups whole milk 3 cups whole milk
1-1/2 cups water 1-½ cups water
2-1/2 cups cubed potatoes 2-½ cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15-¼ ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules 2 teaspoons chicken bouillon granules
Pepper to taste Pepper to taste
3 cups shredded cheddar cheese 3 cups shredded cheddar cheese
2 cups cubed fully cooked ham 2 cups cubed fully cooked ham

1   In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
2   Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

1/2 cup celery to add taste  ½ cup celery to add taste