Autumn Chowder

Dry

• 1/8 tsp. pepper (~0.4 g)
• 3 Tbsp. flour (~23 g)

Wet

• 2 tsp. chicken bouillon (~10 g)
• 1 cup water (~240 g)
• 3 cups milk (~740 g)

Other

• 6 slices bacon, diced (~170 g)
• 1 cup chopped onion (~160 g)
• 2 1/2 cups potatoes, diced (~380 g)
• 1 cup carrots, diced (~130 g)
• 2 cans corn, drained
• 12 oz. grated Cheddar cheese (~340 g)

1. 1

   Sauté the bacon and onions until done.

2. 2

   Add the bouillon, water, potatoes and carrots; cook until the vegetables are tender.

3. 3

   Add the milk and corn and heat.

4. 4

   Mix the flour with the cheese and add to the above; heat just until the cheese melts. Do not boil. Serves 8.