A great fall/winter meal , but I like it anytime. This yields about 10 servings.. 10 bacon strips, diced 1 large onion, chopped 1 cup diced carrots I shred them instead and use less than a cup. 3 tablespoons all-purpose flour 3 cups milk 1-1/2 cups water 2-1/2 cups cubed potatoes I use Idaho and 3 cups 1 can (15-1/4 ounces) whole kernel corn I add more about 27oz 2 teaspoons chicken bouillon GRANULES Pepper to taste 3 cups (12 ounces) shredded cheddar cheese 2 cups cubed fully cooked ham I buy vacuum packed slices 2/pack sometimes called ham steak In a Dutch oven or large soup kettle, cook bacon over medium heat until crisp. Remove to paper towels to drain. In drippings, sauté onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted (stir a bit). Stir in bacon..