1/2 lb. bacon, cut into 1" pieces
2 sm. onions, sliced
1 tbsp. flour
1 c. water
2 c. finely diced potatoes
1/2 c. chopped celery
2 bay leaves
2 lb. cream style corn
1 c. milk
1 tsp. salt
1/4 tsp. white pepper

Fry bacon crisp. Reserve 1/4 cup drippings. Saute onions for 5 minutes in drippings. Blend in flour and mix to a smooth paste. Gradually add water and stir until smooth. Add potatoes, celery and bay leaves. Cover and cook over low heat for 15 minutes. Stir occasionally. Blend in corn, milk, seasonings and bacon. Heat for 15 minutes. Serve hot. Yield: 5-6 adult servings.