Directions1. In a medium stock pot, melt butter and then add onion, carrot and celery. Saute for five minutes on medium-high.
2. Add flour and corn and continue to cook while stirring constantly.
3. After three to five minutes, add chicken stock and bacon.
4. Lower heat to medium-low and stir for another 15 minutes. If soup is too thick add more stock. Stir in milk and adjust seasoning with salt and pepper.
5. Serve with crumbled bacon.
Yield: 8 servings