5 slices bacon
1 lb. can whole kernel corn
1 med. onion, thinly sliced
1 c. diced raw pared potatoes
1/2 tsp. salt
1 can condensed cream of celery soup
1 1/2 c. milk

Cook bacon until crisp. Remove bacon, reserving drippings. Drain corn, reserving liquid. Add corn liquid to bacon drippings in saucepan together with onions, potatoes, and salt. Cover and simmer 15 minutes or until vegetables are tender. Add milk, soup and corn. Heat through. Season to taste with salt and pepper. Crumble bacon on top. A hearty soup for a cold day! Serves 5 to 6.