6 slices bacon
1/2 c. onion, chopped
1 stalk celery, sliced
2 med. potatoes, peeled & cubed
1 (17 oz.) can kernel corn
1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour
1 1/2 c. milk

Cut bacon into 1" pieces. Cook in a large saucepan until crisp. Remove bacon. Reserve 2 tablespoons drippings in pan. Add onion and celery and saute until tender. Add potatoes, corn and liquid, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until potatoes are tender. Combine flour and 1/4 cup milk in a small bowl until smooth. Stir in remaining milk. Pour into corn mixture. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir and boil 1 minute. Stir in bacon. Makes about 6 cups.