1/2 lb. bacon, diced
1 medium onion, chopped
1/2 c. celery, chopped
2 Tbsp. flour
4 c. milk
1 can cream style corn
1 can tiny whole potatoes,
1/2 tsp. salt
1/8 tsp. pepper
In large frypan, fry bacon until crisp; remove and
drain. Pour all but 3 tablespoons from saucepan. Add onion
and celery to drippings in pan. Cook and stir until onion is
tender. Remove from heat; blend 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 corn, potatoes, salt and pepper. Heat
through. Stir in bacon.
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