Ingredients
1/2
pound bacon, chopped
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, chopped (1 cup)
2
tablespoons all-purpose flour
4
cups milk
1/8
teaspoon pepper
1
can (14.75 oz) cream-style corn
1
can (15 oz) tiny whole potatoes, drained and diced
Chopped fresh parsley, if desired
Paprika, if desired
Preparation
In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in pepper, corn and potatoes. Heat until hot and slightly thickened. Stir in bacon. Sprinkle each serving with parsley and paprika.
