1/4 lb. sliced bacon, cut into eighths
1 med. onion, chopped
1/4 c. chopped celery leaves
1/2 bay leaf
3 c. milk
1 1/2 tsp. seasoned salt
1/8 tsp. pepper
Flour
1/2 c. chopped celery
1/2 c, chopped green pepper
12 oz. can whole kernel corn with green peppers and pimiento
1 1/2 c,. shredded Monterey Jack cheese

Fry bacon. Remove from pan and drain on paper towels. Set aside for garnish. Add onion, celery, celery leaves, green pepper and bay leaf. Saute about 8 minutes until vegetables are crisp - tender. Mix in flour then add undrained corn, milk, salt and pepper. Cook, stirring until soup comes to a boil and is slightly thickened. Just before serving stir in cheese. Serve garnished with bacon pieces. Makes about 1 1/2 quarts.