In a large stock pot, melt the margarine over medium-high heat. Add the onion and carrots; sauté 5 minutes or until carrots are soft.
Sprinkle the sautéed vegetables with flour, stirring to coat. Add milk, frozen corn, cream-style corn, bouillon granules, thyme and black pepper. Simmer over medium heat for 3 minutes.
Reduce heat to low, cover and cook 10 to 20 minutes. While the soup is heating, toast the bacon bits in a small nonstick sauté pan until crisp and add them to the soup.
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