Corn Chowder

1/2 lb. bacon, cut up

1/2 c. diced onion

2 medium stalks celery, chopped

2 T. flour

3 c. milk (or if you want it soupier 4 cups is fine too)

1/8 tsp. pepper

1 can (3.75 oz) cream style corn

1 can (16 oz) tiny whole potatoes, drained and diced

Cook bacon in soup pot until crisp. Drain fat, reserving 3 T in pot. Set bacon aside.

Cook onion and celery in bacon fat over medium heat until tender. Stir in flour. Cook over medium heat, stirring constantly, until bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Enjoy!

This makes a great freezer meal too!