Yield: 6 servings
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1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 tablespoons flour
4 cups milk
1/8 teaspoon pepper
1 can (17 ounces) cream style corn
1 can (16 ounces) tiny whole potatoes, drained and diced
chopped parsley
paprika
Cook bacon in 3 quart saucepan until crisp.
Remove bacon with slotted spoon.
Drain fat, reserving 3 tablespoons in saucepan.
Cook onion and celery in bacon fat, stirring frequently, until onion is tender; remove from heat.
Stir in flour.
Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minutes.
Stir in pepper, corn and potatoes.
Heat until hot.
Stir in bacon.
Sprinkle each serving with parsley and paprika.