I know this says vegetable chowder, but I call it corn chowder. It's from a cookbook a deceased friend of mine published. This is one of the soups she served in her boutique restaurant.
Cheese Vegetable Chowder
5 slices chopped bacon
1 cup chopped onion
1 can carrots (undrained)*
2 1/2 cups diced potatoes (about 5 med.)
1/2 cup water
1/2 cup carrot juice (from can above)
2 chicken bouillon cubes
3 cups milk
1 17-oz. can whole kernel corn (undrained)
3 cups (12 oz.) shredded cheddar cheese
3 Tablespoons flour
1/2 tsp. coarsely ground black pepper
Cook bacon until crisp and drain on paper towel.
Saute onion in bacon drippings until transparent. Add water, carrot juice, bouillon cubes & diced potatoes.
Bring to a boil. Cover and simmer 10 min. or until potatoes are tender but not mushy. Stir in milk and corn. Heat thoroughly. Combine shredded cheese and flour and toss to coat. Add cheese and flour mixture to soup pot gradually, stirring until cheese is melted. Add canned carrot slices.* Season with pepper.
*NOTE: I usually start with raw carrots, peeled, sliced and boiled just until slightly tender.
Really good served with cornbread.