Canadian Corn Chowder
Emma Mosher 

  2 tsp. margarine 
  2 oz. diced Canadian style bacon 
  1/2 c. diced onions 
  2 Tbsp. each diced celery and shredded carrot 
  1 1/2 tsp. flour 
  1/2 c. skimmed milk 
  3 oz. potato, diced 
  1/2 tsp. salt 
  dash each of marjoram leaves and pepper 
  1/2 c. frozen or drained whole kernel corn 
  water, if necessary 
  
Heat margarine in saucepan. Add bacon, onion, celery and carrot. Saute until onion is translucent. Sprinkle with flour and stir quickly to combine. Cook for one minute, stirring constantly. Add milk and bring to a boil.Reduce heat, add potatoes 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 Tbsp. at a time until desired consistency.