16 ounces bacon 2 large onions, chopped 1/2 cup chopped celery (including tops) 1/2 bay leaf, crumbled 2 Tablespoons flour 4 cups water 3-1/2 cups diced potato Two 1-pound cans cream-style corn 2 cups evaporated milk salt and pepper to taste chopped parsley paprika
In large kettle, cook bacon until brown and crisp. Remove bacon from kettle and pour off all but 3 Tablespoons of the fat. Add onions, celery, and bay leaf and cook for five minutes. Blend in flour. Add water and potato. Bring to a boil and simmer 15 minutes. Add corn and milk. Heat well. Add crumbled bacon. Serve with garnishes (optional).
