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Ingredients

6 slices bacon, cut into 1 inch pieces 1 onion, chopped 4 stalks celery, sliced thin 2 potatoes, peeled and diced 2 ½ (15 ounce) cans whole kernel corn 3 quarts water 2 cups non-dairy creamer 2 teaspoons onion powder 1 teaspoon chicken bouillon powder 7 tablespoons all-purpose flour 1 cup water salt and pepper to taste

Nutrition Info

579 calories carbohydrate: 77.7 g cholesterol: 23.1 mg fat: 27 g fiber: 7 g protein: 14 g saturatedFat: 7.3 g servingSize: - sodium: 1186.8 mg sugar: 19.9 g transFat: : - unsaturatedFat: : -

Render bacon in a skillet and set aside.
In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.

4 to 6 servings

Rich, creamy soup, great with sandwiches on homemade bread or all by itself.