8 bacon slices, cut into sm. pieces
1 tsp. celery
1 (13 3/4 oz.) can chicken broth
1 pkg. mashed potato buds
1 can whole kernel corn
1 2/3 c. milk
1/2 c. chopped onion

In medium saucepan, cook bacon and frankfurters until bacon is crisp. Spoon off 2 tablespoons fat, add onion. Cook over low heat until onion is tender, add broth and celery salt. Heat to boiling. Remove from heat, measure amount of mashed potato buds as directed into soup, stir in corn (with liquid), and milk. Heat thoroughly; season with salt. Makes 4-6 servings.