2 tablespoons margarine
2 tablespoons flour
1 quart milk
2 cups corn kernels — canned
2 tablespoons onion — chopped
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon ground ginger
1/2 teaspoon whole celery seed
2 large eggs
3 slices bacon — crisp, crumbled
Melt margarine in saucepan. Blend in flour, add milk all at once, = stirring constantly. Heat to boil, stirring frequently. Add corn, onion, = salt, pepper, ginger and celery seed. Cook, uncovered over low heat 20 = minutes. Beat eggs. Add 1 cup hot mixture to eggs. Return to soup, cook = 3 minutes longer. Serve topped with crumbled bacon. Makes 6 servings.