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

In large sauce pan, fry bacon until crisp. Remove and drain. Pour all but 3 tablespoons drippings from sauce pan. 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 paprika and parsley. Makes 6 servings.