Autumn Chowder

6 slices bacon (fried & crumbled)
1 c finely chopped onions
2.5 c diced potatoes
3 c milk
2 16-oz cans corn (drained)
3 c shredded cheddar cheese
1 c water
1 c sliced carrots
2 tsp chicken bouillon
1/2 tsp pepper
3 tsp flour

Fry bacon and onion until crisp. Drain. Add water, potatoes, bouillon and carrots. Cook until tender. Stir in milk, corn and pepper. Heat well. Mix cheese and flour. Add to soup mixture and stir until melted.