1/2 lb. bacon, diced
1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. flour
4 c. milk
1 can (1 lb.) cream style corn or whole kernel
1 lb. diced cooked potatoes
1/2 tsp. salt
1/8 tsp. pepper
Paprika and parsley
1 cube chicken flavored bouillon

In large saucepan, fry bacon until crisp; remove and drain. Pour all but 3 tablespoons drippings from saucepan. Add onion and celery, stir and cook until tender. Remove from heat. Blend in flour and return to heat and cook until bubbly while stirring. Stir in milk slowly, heat to boiling, stirring constantly. Boil and stir 1 minute after adding chicken bouillon. Stir in corn, potatoes, salt and pepper. Heat through. Stir in bacon.

Serve with parsley and paprika sprinkled on top.