1/2 lb. bacon, diced
1 med. onion, chopped
1/2 c. chopped celery with tops
2 tbsp. flour
4 c. milk
1 (1 lb., 1 oz.) cream corn-style corn
1 (1 lb.) can tiny whole potatoes, diced
1/2 tsp. salt
1/8 tsp. pepper
Snipped parsley
Paprika

In large saucepan, fry bacon until crisp; remove and drain. Pour all but 3 tablespoons drippings from saucepan. Add onion and celery to drippings in pan; cook and stir until onion is tender.

Remove from heat; blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in corn, potatoes, salt and pepper; heat through. Stir in bacon. Sprinkle each serving with parsley and paprika. 6 (1 cup) servings.