Corn and Potato Chowder

Ingredients

• 6 slices bacon, cut into 1 inch pieces
• 1 onion, chopped
• 4 stalks celery, sliced thin
• 2 potatoes, peeled and diced
• 2 1/2 (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

Directions

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.