2 lbs. bacon, cut into small pieces
2 sm. onions, chopped
1 tbsp. all purpose flour
1 c. water
2 c. finely diced raw potatoes
1/2 c. chopped celery
2 bay leaves
2 cans (1 lb.) cream style corn
1 c. milk
1 tsp. salt
1/4 tsp. white pepper

Fry bacon until crisp, drain on absorbent paper and set aside. Reserve 1/4 cup bacon drippings and place in a kettle. Saute onion in bacon drippings for about 5 minutes. Blend in flour and mix to a smooth paste. Gradually add the water and stir until smooth. Add potatoes, celery and bay leaves. Cook and cover over low heat until potatoes are done. Stir occasionally. Blend in corn, milk, seasonings and bacon. Heat. Serve HOT.