|
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add flour and stir constantly until smooth.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and return to boiling. Add heavy cream and stir until heated. Sprinkle with bacon and cheese.
|
