Ingredients

• 0.5 pounds bacon
• 2 small onion , diced
• 2 stalks celery , chopped
• 1 , 15.25 ounce
• 1 , 14.75 ounce
• 4 cups chicken broth
• 2 tablespoons margarine
• 2 cups milk
• 6 small potatoes , cubed
• 2 carrots , chopped
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost done. Add onion and celery; sauté until vegetables are lightly browned. Transfer mixture to a large soup pot.
2. 2 Stir in kernel corn, cream-style corn, broth, and margarine. Add potatoes and carrots. Bring to a boil. Reduce heat and simmer for about 15 minutes.
3. 3 Meanwhile, mix together flour and a little water in a small bowl to form a paste.
4. 4 Stir flour paste into soup. Simmer for 30 minutes more or until you are ready to eat. Season with salt and pepper.

Nutrition per serving