Country Corn Chowder

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.