3 tablespoons butter, cooking oil, or bacon grease
1/4 cup onion, diced small
1/2 cup diced ham or 6 strips diced crisp fried bacon
3 medium potatoes, in one inch cubes, about 2 cups. (do not use red or waxy potatoes -- they won't get soft and break down in the soup).
1/4 cup finely diced cooked celery
1/4 teaspoon celery seed
1 cup frozen corn kernels
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 quart whole milk
3 tablespoons cornstarch mixed in 1/4 cup cold water

Simmer potatoes with the salt and bay leaf, in saucepan in just enough water to barely cover, for 8 minutes minutes. Do not drain potatoes. (should be almost cooked through). Remove bay leaf and discard it.

In large saucepan, over medium low heat, cook diced onions until soft, but not brown, in butter, oil, or bacon fat. Add in diced ham, cook for about 30 seconds. (If using bacon instead, just add to cooked onions). Add potatoes and cooking water, celery, celery seed, and corn, then milk to onions and fat. Stir to combine, bring to simmer, and cook, covered, for 5 minutes, stirring occasionally to make sure the milk doesn't scorch. Add pepper, then stir in the cornstarch/water mixture, and cook for another minute until thickened.

Serve with crusty French bread.

Submitted by: CG