Boil in a large pot: 2 c water, potato, carrot, celery, onion, pepper, and salt. Cover and simmer 10 minutes.

In another large pot: melt margarine, stir in flour and cook for a minute. Add milk, whisking over medium heat until thickened. Turn heat down and add cheese, corns, and combine with other pot of vegetables and liquid.

Optional: Ladle half of the cooked veggies into the cream mixture, and emulsify the remaining vegetables in the cooking liquid before adding it to the cream mixture. This adds a little more thickness.

Top with crumbled bacon, if desired.