1 C. carrots, diced
3 Tbsp. Flour
3 C. Milk
1-1/2 C. Water
2-1/2 C. Potatoes, cubed
1 can Corn
2 tsp. Chicken Bouilion
Pepper to taste
3 C. Cheddar Cheese, shredded
2 C. Fully Cooked Ham, cubed
Cook bacon to crisp. Remove to paper towels to drain and then dice. Pour about 1/3 C. of bacon drippings into large pan. Over medium high heat saute carrots in the bacon drippings until tender.
Stir in flour until well blended. Gradually add the milk and water. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Add potatoes, corn, bouilion and pepper. Reduce heat to low and allow to cook/simmer uncovered for 20 minutes or until potaotes are tender.
Add cheese and ham, heat and stir until cheese is melted. Stir in bacon.
Yields: 10 Servings
HINT: Double the recipe and freeze the other half for a later date.
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