1/2 stick (1/4 c.) butter
1/2 lb. bacon, cut into 1/2 inch strips
1 med. onion, coarsely chopped
3 (8 1/2 oz.) cans creamed corn
1 c. chicken broth
4 potatoes, unpeeled, diced
1 c. chopped celery
2 (16 oz.) cans whole kernel corn, drained
1 to 1 1/2 c. milk
Ground pepper

Melt butter in heavy 4-quart saucepan over medium heat. Add bacon and cook until just crisp. Add onion and saute about 12 minutes. Add creamed corn, broth, potatoes and celery and simmer 20 minutes. Add whole kernel corn and simmer 12 minutes more. Pour in 1 cup milk; more, if desired. Season with pepper. Simmer 3 to 5 minutes. Serves 6.