4-6 slices bacon
1 c. chopped onion
3/4 c. sliced celery
1 1/2 c. diced potatoes
3 tsp. salt
3-4 tsp. flour
2 c. milk
1 c. evaporated milk
2 cans creamed style corn
1 can corn
2 tbsp. chopped pimento (optional)
2 tbsp. minced parsley
1/4 tsp. pepper
1/4 tsp. thyme

Cut bacon into 1/2 inch strips and fry until crisp. Add vegetables and cook until golden brown. Add seasoning and 1/2 cup water. Stir and simmer until cooked. Beat flour into milk and add to vegetables, stirring constantly until boiling. Add creamed corn, regular corn, pimento and parsley. Heat thoroughly. Garnish each bowl with crisp bacon crumbles. You may thin, if desired, with water.