1/2 lb. bacon, cut up
1 med. onion, chopped (1/2 c.)
2 stalks celery, chopped (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
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.