2 slices chopped bacon
2 c. diced peeled potatoes
2 c. chicken broth
1/2 tsp. salt
2 tbsp. flour
Paprika
1 sm. onion, chopped
2 c. corn
1 stalk celery, chopped
1/4 tsp. pepper
2 c. buttermilk
Parmesan cheese

In 3 quart saucepan cook bacon until crisp. Add onion cook until tender. Add potatoes, corn, 1 1/2 cup chicken broth, celery, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until vegetable are tender.

Combine flour and 1/2 chicken broth. Add to vegetable mixture. Cook and stir until thickened. Reduce heat and add buttermilk. Heat through but do not boil. Garnish with paprika and Parmesan cheese.