1/2 lb. bacon, cut up
1 med. onion, chopped
2 stalks celery, chopped
2 tbsp. all-purpose flour
4 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 (17 oz.) can cream style corn
1 (16 oz.) can tiny whole potatoes, diced
Parsley flakes
Paprika

Cook bacon in 3-quart saucepan until crisp, drain, reserving 3 tablespoons fat in saucepan. Cook and stir onion and celery in bacon fat until onion is tender, remove from heat. Stir in flour. Cook over low heat, stirring until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt, pepper, corn and potatoes; heat through, stir in bacon. Sprinkle each serving with parsley and paprika. 6 servings.