1/2 lb. bacon, diced
1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. flour
4 c. milk
About 3 med. potatoes, diced and cooked
1 (1 lb. 1 oz.) can cream style corn
1/2 tsp. salt
1/8 tsp. pepper
Snipped parsley
Paprika

In large saucepan, fry bacon until crisp; remove and drain. Pour all but 3 tablespoons drippings from saucepan. Add onion and celery to drippings to pan; cook and stir until onion is tender. Remove from heat; blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in potatoes, salt and pepper, heat. Stir in bacon. Sprinkle each serving with parsley and paprika. 6 servings.