Gramma Brown's Corn Chowder

1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost done. Add onion and celery; sauté until vegetables are lightly browned. Transfer mixture to a large soup pot.

2. Stir in kernel corn, cream-style corn, broth, and margarine. Add potatoes and carrots. Bring to a boil. Reduce heat and simmer for about 15 minutes.

3. Meanwhile, mix together flour and a little water in a small bowl to form a paste.

4. Stir flour paste into soup. Simmer for 30 minutes more or until you are ready to eat. Season with salt and pepper.

Tips:

You may want to add more flour paste, depending on how thick you like your chowder.