5 strips bacon
1 med. onion, chopped
2 stalks celery, chopped
2 c. corn (16 oz. can)
1 c. diced potatoes (2 to 3 medium)
1 (10 1/2 oz.) can condensed cream of mushroom soup
2 1/2 c. milk
Pepper to taste

Add cooked potatoes, corn, milk and soup. Heat but do not boil. Add pepper. Cook bacon until crisp. Save 3 tablespoons bacon grease. Saute onion and celery until light browned (mushrooms and green pepper, optional). Add to soup.

Top each bowl with crumbled bacon.