Instructions: In a large saucepan, saute bacon over medium heat until browned, about 7 minutes. Add onion and cook until softened, about 5 minutes.

Add celery, potatoes, chicken broth, bay leaf and salt. Reduce heat to low, and simmer until potatoes are tender, about 20 to 30 minutes.

Add the milk to the soup and cook until very hot but not boiling. Slowly stir in light cream and corn kernels. Heat until very hot but not boiling. Season with lots of black pepper, and serve at once.

This recipe yields 4 servings.

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