3 slices bacon
1/2 c. chopped onion
1 1/2 c. diced celery
2 c. boiling water
2 c. raw potatoes, diced
4 c. milk
2 c. loose frozen corn
2 tsp. salt
1 1/2 tsp. white pepper
3/4 tsp. lemon juice

Fry bacon in heavy skillet until crisp. Place on paper towels to drain and set aside. Saute onion and celery in bacon fat remaining in skillet, until onion is limp and transparent. Add the water and potatoes. Cook, covered, 20 minutes or until potatoes are tender. Add milk, corn, salt and pepper. Cook 5 minutes. Add lemon juice. Serve the soup in individual bowls. Garnish each with a sprinkling of crumbled bacon.