1 qt. chicken stock (may be canned)
3 ribs celery, finely chopped
2 med. onions, finely diced
2 tbsp. butter
1 1/2 lb. potatoes
2 c. milk
3 slices bacon, sm. pieces
1 tsp. dried parsley

RUE:

1/2 c. butter, melted
1/4 c. flour

Saute onions and celery in butter until tender. Cut potatoes in 1 inch pieces. Cook potatoes in chicken broth until done. Add onions and celery.

Combine melted butter and flour to make rue. Heat milk and add rue until thick, stirring constantly. Add potatoes, celery, onion and parsley for color. Add bacon and simmer for 10 minutes. Makes 4-6 servings. Adding 2 cans of clams and eliminating the bacon will make excellent clam chowder.