bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups half & half
1-1/2 cups water
2-1/2 cups cubed potatoes
DirectionsIn 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 half & half and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
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.