Instructions: In large saucepan, fry bacon until crisp; remove bacon and drain all but 3 tablespoons drippings from saucepan. Add onion and celery to drippings in pan; cook and stir until onion is tender. Add flour and stir until texture is bubbly. Crumble bacon and return to saucepan. Slowly stir in milk and blend with flour/bacon drippings mixture. Add corn, diced potatoes, salt and pepper. Heat on low to medium flame until soup thickens. To serve, garnish with paprika and snipped parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.