4 slices bacon, cut into 1 inch pieces
1 med. onion, chopped
3 ribs celery, thinly sliced
2 med. carrots, shredded
1 1/2 tbsp. all-purpose flour
1 1/2 c. milk
1 1/2 c. beef broth
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1/4 tsp. salt
1/4 tsp. pepper
2 med. potatoes, peeled and cubed
1 (12 oz.) can whole kernel corn, drained

Cook bacon in a large saucepan until crisp; drain on paper towels and set aside. Reserve 2 tablespoons bacon drippings in saucepan. Saute onion, celery and carrots in drippings until tender. Reduce heat to low. Sprinkle flour over sauteed vegetables and stir until smooth.

Cook, stirring constantly for 1 minute. Stir in next 7 ingredients. Cover and simmer 15 minutes or until potatoes are tender. Stir in corn and bacon. Cook over medium heat until hot. Yield: 8 servings.