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| 2 Teelöffel | margarine |
| 2 x ca. 30 g | Diced canadian -style bacon |
| 1/2 Tasse | onion diced |
| 2 Esslöffel | Each diced celery and shredded carr |
| 1 1/2 Teelöffel | all-purpose flour |
| 1/2 Tasse | skim milk |
| 3 x ca. 30 g | Pared potatoes, diced |
| 1/2 Teelöffel | salt |
| 1 | Dash each marjoram leaves and |
| 1/2 Tasse | Frozen or drained canned whole kern |
| 1 | Water if required |
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In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion, celery and carrot; saute until onion is translucent. Sprinkle with flour and stir quickly to combine; cook, stirring, for 1 minute. Stirring constantly, gradually add milk and bring to a boil. Reduce heat and add potato and seasonings; cover and let simmer until potato is tender, about 15 minutes. Stir in corn and let simmer until heated through. If mixture gets too thick, add water, 1 tablespoon at a time, until desired consistency.
[Weight Watchers New International Cookbook]
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