8 slices bacon
2 c. chopped onions
4 c. chopped potatoes
1/2 c. celery slices
2 c. of chicken broth
3 c. cubed ham
1 can (16 oz.) whole kernel corn
1 can (16 oz.) cream style corn
2 c. half and half
Grinding of black pepper
Salt to taste
Parsley

Fry bacon in skillet until crisp. Drain and reserve 1/4 cup grease. Saute onions in bacon grease until tender. Combine potatoes, celery slices, sauteed onions and broth in large saucepan. Bring mixture to boiling, cover and simmer until potatoes are tender. Stir in cubed ham and both cans of corn; add half and half. Heat thoroughly; season to taste. Serve with crumbled bacon and parsley sprinkled on top. 8 servings.