1/2 lb. bacon, cut up
1 med. onion, chopped (about 1/2 c.)
2 stalks celery, chopped (about 1 c.)
2 tbsp. all-purpose flour
4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 can (17 oz.) cream style corn
1 can (16 oz.) tiny whole potatoes, diced
Snipped parsley & paprika

Cook bacon in 3 quart saucepan until crisp; drain, reserving 3 tablespoons fat in saucepan. Cook and stir onion and celery in bacon fat until onion is tender; remove from heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk.

Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt, pepper, corn and potatoes; heat through. Stir in bacon. Sprinkle each serving with parsley and paprika. Makes 6 servings (about 1 cup each); 320 calories per serving.