4 slices bacon or substitute (for low cholesterol)
2 tbsp. corn oil
3 med. onions, sliced
1/2 c. chopped celery
4 med. potatoes, diced
1 1/2 c. fresh corn or 10 oz. frozen corn
1 c. chicken stock
3 c. milk (low fat is fine)
Salt and pepper to taste

In soup pot saute diced bacon to render fat and crisp. Drain pieces and reserve. Saute onions and celery in fat for 2 minutes. Add all remaining ingredients and simmer 15 minutes. Add reserved bacon and serve.