1/2 lb. bacon, cut up
1 med. onion, chopped (about 1/2 c.)
2 stalks celery, chopped (about 1/2 c.)
2 tbsp. all-purpose flour
4 c. milk
1/8 tsp. pepper
1 (17 oz.) can cream-style corn
1 (16 oz.) can tiny whole potatoes, drained and diced
Chopped fresh parsley
Paprika

Cook bacon in 3 quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat. Stir in flour.

Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. boil and stir 1 minute. Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.