4-6 c. potatoes, diced
1 1/2-2 c. carrots, diced
10 c. chicken stock
12 oz. bacon, diced into 1/2" pieces
3 tbsp. butter
2 c. onions, diced
1 1/2-2 c. celery, diced
1 c. flour
20 oz. frozen corn
3 tsp. Worcestershire sauce
Salt to taste
White pepper to taste

Simmer potatoes and carrots in chicken stock until tender. Meanwhile, saute bacon until crisp, but not browned. Remove bacon from pan; add butter, onions and celery. Saute until onions are transparent. Add flour to make roux, then add 3 cups chicken stock from pan. Bring to a boil, reduce to a simmer for 10 minutes. Return to remainder of chicken stock. Add corn and bacon bits. Simmer for 20 minutes. Remove from heat; add Worcestershire sauce, salt and pepper. Serves 12-15.