Cheesey Corn Chowder

Only make this recipe when you aren't going to worry about your cholesterol for 24 hours. :)

Ingredients:

6 bacon strips, chopped
3/4 cup sweet onion, chopped
2 1/2 cups water
2 1/2 cups peeled potatoes, cubed
2 cups sliced carrots
2 tsp. chicken bouillon granules
3 cans (11 oz) gold and white corn, drained
1/2 tsp pepper
7 Tbs. flour
5 cups milk
1 cup cubed Velveeta
3 cups shredded cheddar

Preparation:

In a dutch oven, cook bacon and onion over medium heat until onion is tender.  Add water, potatoes, carrots and bouillon.  Bring to a boil.  Reduce heat, cover and simmer 15 to 20 minutes or until potatoes are tender.  Stir in corn and pepper.  In a bowl, whisk flour and milk until smooth.   Add to soup.  Bring to a boil.  Cook and stir 2 minutes or until thickened.  Reduce heat.  Add cheeses.  Cook and stir until melted.