Corn Chowder Soup - cooking recipe

Ingredients

6 slices bacon, fried, broken in tiny pieces and set aside
1 onion, chopped
1/2 c. celery and tops, chopped
1/2 bay leaf, crumpled
2 Tbsp. flour
4 c. water
4 c. or more diced potatoes
2 cans cream-style corn
2 c. evaporated milk (one 13 oz. can and the rest whole milk)
salt and pepper
chopped parsley
paprika

Preparation

In large kettle, cook bacon to crisp.
Remove bacon.
Pour off fat, except for 3 tablespoons.
Add next 3 ingredients and cook for 5 minutes.
Blend in flour.
Add water and potatoes.
Bring to a boil.
Simmer for 15 minutes, covered. Add corn and milk.
Heat well.
Season.
Add bacon.
Serve with parsley and paprika.