Colcannon chowder
1/4 lb. bacon in small pieces
1 small diced onion
1 cup diced raw potato
1 cup grated carrot
2 cups boiling water
3 tablespoons flour
1 cup milk
2-12 oz. cans of whole kernel corn, drained
salt and pepper to taste
1 cup light cream (half and half)
Cook bacon and onion until onion is transparant and bacon is cooked. I remove from the heat and let it cool slightly, carefully add the boiling water, (watch for grease spatter), then the potatoes, and the carrots. Cook till fork tender. Stir 1/2 of the milk and the flour together until smooth. Add gradually to the hot first mixture, stir till thickened. Stir in the drained corn, salt and pepper, remaining milk and the half and half. Bring to a full boil, serve in bowls and enjoy. It was so good tonight with the bread, and now DH has some for lunches for a couple of days. He loves that......Gram 
…….Fear not, for I have redeemed you; I have called you by name; you are mine.
Isaiah 43:1b
