1/2 lb. bacon, diced
1 med. onion, chopped (about 1/2 c.)
1/2 c. celery, chopped
2 tbsp. flour
4 c. milk
Parsley
1 (1 lb. 1 oz.) can cream style corn
1 (1 lb.) can tiny sliced potatoes
1/2 tsp. salt
1/8 tsp. pepper
Paprika

In large saucepan, fry bacon until crisp. Remove and drain. Pour all but 3 tablespoons drippings from saucepan. Add onion and celery to drippings in pan; cook and stir until onion is tender. Remove from heat; blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn, potatoes, salt, and pepper; heat through. Stir in bacon. Sprinkle each serving with paprika and parsley.