Creamy corny chowder

Method

• 1
  Melt margarine in a large saucepan over medium heat. Add onion. Cook for 3 to 4 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add celery and potato.
• 2
  Combine corn, stock and milk in a large jug. Slowly add corn mixture to pan, stirring constantly to prevent lumps forming. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until thickened and potato is tender. Season with pepper.
• 3
  Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
• 4
  Ladle soup into bowls. Sprinkle with bacon and serve.