INGREDIENTS

  • 6 slices bacon , chopped
  • 1 onion , chopped
  • 1 red bell pepper , chopped
  • 3 carrots , peeled and chopped
  • 2 tablespoons flour
  • 3 cups milk
  • 16 ounces frozen corn
  • 1 (15ounce)can cannellini beans , rinsed and drained
  • 1/4 teaspoon celery seeds
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. In a large stockpot, cook bacon over medium heat until crisp, about 7 minutes. Drain off all except 1 tablespoon drippings.
  2. Stir in onion, red pepper, and carrots. Cook, stirring often, until onion is limp, about 3 minutes.
  3. Stir in flour, blending thoroughly. Cook, stirring, 1-2 minutes.
  4. Stir in milk and heat to boiling.
  5. Mix in corn, beans, celery seeds, vinegar, salt and pepper; heat to boiling. Reduce heat to low and simmer 5 minutes.