1/2 lb. bacon, diced
1/2 c. chopped onion
1/2 c. chopped celery
3 tbsp. flour
4 c. milk
2 cans cream style corn
3 c. cooked diced potatoes
1/2 tsp. salt
1/2 tsp. pepper

In large saucepan or Dutch oven, fry bacon until crisp; remove and drain. Pour all but 4 tablespoons drippings from pan. Add onion and celery to drippings in pan; cook until 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. Makes 8 servings - 1 cup each.