Corn Chowder - cooking recipe

Ingredients

5 slices bacon
1 (16 oz.) can whole kernel corn, drained (reserving liquid)
1 medium onion, thinly sliced
1 c. diced, raw, pared potatoes
1/2 tsp. black pepper
1/2 tsp. salt
1 (10 3/4 oz.) can condensed cream of celery soup
1 1/2 c. milk

Preparation

Cook bacon; drain, reserving drippings.
Crumble.
Add corn liquid, onion, potatoes and salt to bacon drippings.
Cover and simmer for 15 minutes or until vegetables are tender.
Add celery soup, milk and corn.
Heat on low heat.
Spoon into serving dish and sprinkle bacon over chowder.
Yield: 6 large servings or 8 smaller servings.