5 slices bacon, cut in 1/2 inch pieces
1/2 c. finely chopped onion
1/2 c. finely chopped celery
2 c. cubed potatoes
1 c. diced carrots
6 c. water
3 c. milk
2 (12 oz.) cans cream corn
2 tbsp. flour
Salt and pepper to taste

Cook celery, potatoes and carrots in water until done. Cook bacon in frying pan, stirring occasionally until crisp. Remove from pan, set aside. Add onions to fat in frying pan. Cook until soft, add flour to fat, stir until completely incorporated. Add a little milk to onion and flour mixture and add to soup with the rest of the milk.

Add cream corn and the bacon, stirring frequently until soup comes to a boil. Reduce heat and simmer a few minutes. Season to taste with salt and pepper. Serve.