Double Corn Chowder - cooking recipe

Ingredients

5 slices bacon
1 (12 oz.) can whole kernel corn
1 medium onion, chopped
1 c. diced, peeled raw potatoes
1/2 tsp. salt
1 can cream of celery soup
1 3/4 c. milk
1 (16 oz.) can cream-style corn
pats of butter

Preparation

In large saucepan, cook bacon until crisp.
Remove bacon; save drippings.
Drain corn; save liquid.
Add water to liquid to make 1/2 cup.
Add to drippings.
Add onion, potatoes and salt; cover and simmer for 15 minutes, or until tender.
Add soup, milk, corn and cream of celery soup.
Heat through.
Crumble bacon over top with some pats of butter on top.