Corn and White Bean Chowder

• 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 (15 ounce) can cannellini beans, rinsed and drained
• 14 teaspoon celery seed
• 1 tablespoon red wine vinegar
• 14 teaspoon salt
• 14 teaspoon pepper

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

bacon, onion, red bell pepper, carrots, flour, milk, corn, cannellini beans, celery, red wine vinegar, salt, pepper

Taken from www.food.com/recipe/corn-and-white-bean-chowder-250451 (may not work)