1/2 lb. bacon, diced
1 med. onion, diced
1/2 c. chopped celery (with tops)
2 tbsp. flour
4 c. milk
Paprika to taste
1 (16 oz.) can cream corn
2 c. diced cooked potatoes
1/2 tsp. salt
1/8 tsp. pepper
Snipped parsley

In a large saucepan, fry bacon until crisp, remove and drain. Pour all but 3 tablespoons from saucepan. Add onions and celery to drippings in pan. Cook and stir until mixture is bubbly. Remove from heat, stir in milk.

Heat to boiling; stir and boil 1 minute. Stir in corn, potatoes, salt and pepper. Heat through. Add bacon. Sprinkle each serving with parsley and paprika.