6 slices thick bacon
1/2 c. onion, chopped
1 stalk celery, sliced
2 med. potatoes, peeled & diced
1 (16 oz.) can whole kernel corn, undrained
1/2 c. water (chicken stock)
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. flour
2 c. milk (half & half)

Cut bacon in 1 inch pieces and saute in a large saucepan until crisp. Remove bacon and reserve 2 tablespoons drippings in pan. Add onion and celery, saute until onion is tender. Add potatoes, corn, water, salt and pepper. Bring to a boil; reduce heat, cover and simmer for 15 minutes until potatoes are tender.

Combine flour and 1/4 cup milk in a small bowl until smooth. Stir in remaining milk and pour into corn mixture. Stir constantly over medium heat until mixture boils. Boil 1 minute. Add bacon, heat 5 minutes. Serve hot.