2 slices bacon, cut up
1/4 c. chopped onion
2 potatoes, peeled & cubed
1/2 tsp. salt
2 tbsp. flour
2 c. buttermilk (can also use 2 c. canned or regular milk, if desired)
2 c. chicken broth
1 stalk chopped celery
2 c. corn
1/4 tsp. pepper

Cook bacon until crisp. Drain bacon, keeping drippings in pan, but remove bacon. Saute onion in drippings until tender. Add potatoes, celery, corn, 1 1/2 cups broth, salt and pepper. Boil and then reduce heat to simmer; cover and cook 15-20 minutes until potatoes are tender.

Combine flour and 1/2 cup broth. Add to soup. Cook until thick and bubbly. Reduce heat to low; stir in milk and heat but don't boil. Garnish with parsley and dash of paprika.