5-6 slices bacon
1 onion, sliced
1 c. potato, diced
1/2 tsp. salt
1 can cream style corn
1 can whole kernel corn
1 can cream of celery soup
2 c. milk

Cook bacon in heavy saucepan; remove but save drippings. Add juice from kernel corn and water to make 1/2 cup to saucepan. Add and cook vegetables until tender, about 15 minutes. Add corn, soup, and milk; heat to boiling but do not boil. Season as desired. Garnish with crumbled bacon.