1 lb. bacon, fried
1/3 c. chopped onion
3 sm. potatoes, cubed (2 c.)
3 ribs celery, chopped
5 cans cream style corn

Saute onions and celery in small amount of bacon drippings. Add corn and potatoes. Add 1 quart milk and 2 cups water (or all milk to desired consistency). Salt and pepper to taste. Add crumbled bacon and pimiento for color, if desired.