Corn and Potato Chowder recipe

4 servings

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

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.