1/4 lb. bacon, coarsely chopped
2 c. boiling water
1/2 c. thinly sliced onion
1 c. diagonally sliced celery
1 c. diced potatoes
1 c. thinly sliced carrots
1 c. cut green beans
1 can (17 oz.) whole kernel corn (drained)
1/2 tsp. garlic powder
1 1/2 tsp. salt
1 bay leaf
2 c. evaporated milk undiluted or light cream
2 tbsp. flour
1/4 c. water
1 jar (4 oz.) pimientos, undrained, coarsely chopped

In 3-4 quart saucepan, fry bacon until crisp. Scoop out bacon with slotted spoon and drain on paper towels. Add boiling water, onion, celery, potatoes, carrots, beans, corn, garlic powder, salt and bay leaf to bacon drippings. Stir. Heat to boiling, reduce heat. Cover and boil slowly 20 minutes or until vegetables are tender.

Stir in milk. Blend flour and water smoothly. Stir into soup. Add pimientos. Return to boiling. Reduce heat. Cover and simmer for 5 minutes.