2 slices bacon
1 sm. onion, chopped
2 med. potatoes, cubed
2 c. corn
1 stalk celery, chopped
2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
2 c. buttermilk

In 3 quart saucepan, cook bacon until crisp. Remove from pan and drain. Cook onion in drippings until tender. Add potatoes, corn, celery, salt, pepper, and 1 1/2 cups chicken broth. Bring to boil, reduce heat. Cover and simmer 15 to 20 minutes. Blend flour and rest of chicken broth, add to vegetable mixture. Cook and stir until thick and bubbly. Turn heat to low and stir in buttermilk and heat through, but do not boil. Top with crumbled bacon. Yields 6 servings.