2 slices bacon, cut up
1 sm. onion (1/4 c.) chopped
2 med. potatoes, peeled and cubed (2 c.)
2 c. fresh whole kernel corn or one 10 oz. pkg. frozen corn
2 c. chicken broth
1 stalk (1/2 c.) chopped
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
2 c. buttermilk
Paprika or snipped parsley

In 3 quart saucepan, cook bacon until crisp. Drain, set aside; reserve drippings in pan. Cook onion in bacon drippings until tender but now brown. Add the potatoes, corn, 1 1/2 cups broth, celery, salt and pepper. Bring to a boil, then reduce heat; simmer 10-20 minutes or until vegetables are tender. Combine flour and rest of broth; add to vegetable mixture. Cook and stir until thick and bubbly; reduce heat to low, stir in buttermilk. Heat through but do not boil.

Ladle into warm soup bowls and top each serving with crumbled bacon. Serves six.