6 slices bacon
1 lb. 1 oz. can whole kernel corn
2 c. pared, diced raw potato
1/4 c. chopped onion
1/2 c. diced celery
1 tsp. salt, if desired
Dash of pepper
10 1/2 oz. can creamed mushroom soup
2 c. milk
5 tbsp. finely crushed crackers

Fry bacon in kettle. Remove, crumble and set aside. (Do not use too much bacon drippings.) Drain corn and add liquid to kettle. Add potatoes, onion, celery, salt and pepper. Cover lightly and simmer until vegetables are tender, 10 minutes or so. Stir in cream of mushroom soup, milk and crackers. Heat to boiling. Just before serving, sprinkle crisp bacon over top of chowder. Dot with butter, if desired.