1 c. whole kernel corn
1 c. cream of celery soup
3/4 c. milk
10 to 15 slices bacon
3 med. potatoes, cubed
Salt and pepper
1 med. onion, chopped

Fry bacon, remove, and reserve drippings. Crumble bacon into drippings. Add corn and juice, onion, milk, potatoes, cream of celery soup, and salt and pepper. Heat, then simmer over low heat, stirring occasionally, until potatoes are tender.