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Ingredients One per line	10 Bacon strips 1 large onion chopped 1 cup sliced carrots 3 T flour 3 cups milk 1 1/2 cups water 2 1/2 cups cubed potatoes 1 can (15 oz) corn drained 2 t chicken bouillon granules or 2 cubes Pepper to taste 3 cups shredded cheddar cheese 2 cups fully cooked ham 1 cup heavy cream (Optional but makes it so creamy and good!)
Directions One per line	In heavy pot, cook bacon over medium heat until crisp. Lift bacon out with a fork and drain on paper towels. Add onion and carrots to drippings and saute until tender. Stir in flour and mix well. Gradually add milk and water. Bring to boil and cook stirring until thickened for about two minutes. Add potatoes, corn, bouillon and pepper. Reduce heat and simmer uncovered for about 20 minutes until potatoes are tender. Add cheese and ham. Heat until cheese is melted. Stir in heavy cream. Cut bacon slices into bite size pieces and add to soup. Makes 8-10 servings.
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