5 slices bacon
(I used thick-sliced)

1 medium onion, quartered and thinly sliced
2 c. cooked or canned whole kernel corn
(I used mixed white & yellow corn)

1 1/3 c. diced cooked potatoes
(Russet potatoes work best for thickening)

1 10 3/4-oz. can cream of celery soup, undiluted
2 ½ c. milk
1 tsp. salt
black pepper to taste

Cook bacon till crisp in large saucepan. Remove bacon, let cool, then crumble. Pour off drippings, returning 3 Tbsp. to pan. Add onions to pan and cook till lightly browned. Mix in remaining ingredients. Heat to boiling; reduce heat and simmer about 2 min. Makes 6 servings.

Recipe by Bob Gidney