Recipe

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• 6 slices bacon, cooked, crumbled and set aside
• 2 cups water
• 2 cups diced potatoes
• 1/2 cup thinly sliced carrot
• 1/2 cup thinly sliced celery
• 1/4 cup finely chopped onion
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried thyme
• 1 (14 3/4 oz) can creamed corn
• 7 1/2 oz creamed corn (1/2 of 1 14.75 oz. can)
• 1/4 cup butter
• 1/4 cup cornstarch
• 2 cups milk
• 1 1/2-2 cups shredded sharp cheddar cheese

• 1 In a large soup pot, (12 cup capacity) add the water, potatoes, carrots, celery, onion, salt, pepper and thyme.
• 2 Bring to a boil, then reduce heat, cover, and simmer for 15 minutes (until vegetables are some what tender) do not drain.
• 3 Add the 1-1/2 cans of creamed corn, and bacon.
• 4 Keep covered, and cook over very low heat.
• 5 Intructions to cooking the White Sauce -.
• 6 In a medium- size saucepan, (over low heat) add the butter until melted.
• 7 In a glass measuring cup, combine the milk and cornstarch; mix well.
• 8 Raise the heat just abit, and add the milk-cornstarch mixture.
• 9 Keep stirring until it becomes somewhat thick.
• 10 Add the shredded cheese; stir until completely melted.
• 11 Add this to the corn chowder, stir and heat through thoroughly, but do not boil.