6 bacon strips. diced
1 med. onion, chopped, about 1/2 c.
2 stalks celery, diced, about 1 c.
1/2 green pepper, diced, about 1/2 c.
2 c. diced potatoes
1 c. water
1 bay leaf
2 c. corn kernels, cut from cob
1 c. milk
1 c. light cream
Salt & freshly ground black pepper to taste
1/4 c. freshly chopped parsley

Saute the bacon in a large pot until crisp. Remove and drain on paper towels. Pour off as much fat as possible. Add the onion and cook gently until golden, about 10 minutes. Add the celery and pepper and saute 5 minute. Add the potatoes, water and bay leaf, cover and cook for 10 minutes or until the potatoes are cooked through. Add the corn and simmer 3 more minutes. Add the milk and cream. Bring to a boil, stirring constantly. Do not boil. Add salt and pepper to taste. Sprinkle with the bacon and parsley and serve. Serves 4 to 6.