6 slices bacon
1 (17 oz.) can whole kernal corn
2 c. diced, raw potatoes
1/2 c. chopped onion
1 c. diced celery
1/2 tsp. salt
Dash of pepper
1 (10 1/2 oz.) can cream of mushroom soup
2 c. milk
3 tbsp. crushed soda crackers

Fry bacon crisp; remove and crumble; set aside. Add corn with liquid to drippings in fry pan. Add potatoes, onion, celery, salt, and pepper. Cover tightly and let simmer over low heat until vegetables are tender, about 10 minutes. Stir in bacon, soup, milk and crackers. Heat to boiling point.