4 bacon strips, diced
1/2 cup chopped onion
1 stalk celery-diced
2 medium potatoes, diced
1 cup water
1 tbsp chicken bouillon granules-no msg
2 cups milk
1 1/3 cup frozen corn
1/4 tsp pepper
5 tsp AP flour
4 tbsp cold water
1-1/2 cup shredded cheddar cheese
2 small carrots, halved lengthwise and thinly sliced

In a saucepan, cook bacon over medium heat until crisp; remove to paper
towels. drain, reserving 1 tsp drippings.
In the drippings, saute onion and celery until tender.
Add the potato, carrot, water and bouillon. bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Stir in the milk, corn and pepper.

Cook 5 minutes longer.
Combine the flour and cold water until smooth; gradually whisk into soup.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in cheese until melted.
Sprinkle with bacon.
Yield: 4 servings.
Can use any frozen or fresh veggies desired.