1/2 lb. bacon, chopped
1 c. chopped mild yellow onion
4 ribs celery, chopped
1/2 c. flour
2 qt. chicken stock
4 sm. potatoes
2 tsp. freshly cracker white pepper
1 tsp. dried thyme
2 bay leaves
1/2 tsp. dried marjoram
3 tbsp. chopped parsley
2 cloves garlic, minced
6 sm. ears sweet corn, cut off the cob (3 c. kernels)
2 c. light cream
Salt and pepper to taste

In a large pot, heat the bacon and saute until crisp. Remove the bacon and reserve to use as a garnish for the soup. Add the onions and celery to the bacon fat and saute until soft, being careful not to brown. Sprinkle the vegetables with the flour and continue to cook over low heat, stirring frequently, for about 10 minutes. Be carefully not to brown.

Add the chicken stock and bring to a boil, stirring frequently. Meanwhile, peel and dice the potatoes. Reduce the heat to medium and add the potatoes and herbs to the simmering soup. Add the corn and simmer until the potatoes are tender, about 12 minutes. Add the cream, return to a simmer, and season with salt and pepper. Remove the bay leaves before serving. Garnish with the reserved crisp bacon.