Ingredients
6 bacon strips, chopped3/4 cup chopped sweet onion2-1/2 cups water2-1/2 cups cubed peeled potatoes2 cups sliced fresh carrots2 teaspoons chicken bouillon granules3 cans (11 ounces each) gold and white corn, drained1/2 teaspoon pepper7 tablespoons all-purpose flour5 cups 2% milk3 cups shredded cheddar cheese1 cup cubed Velveeta
Preparation
In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
