Corn Chowder - cooking recipe

Ingredients

5 slices bacon
1 (1 lb.) can whole kernel corn
1 medium onion, sliced thin
1 c. diced, raw, pared potatoes
1/2 tsp. salt
1 can condensed cream of celery soup
1 1/2 c. milk

Preparation

In a large saucepan, cook bacon until crisp; remove bacon, reserving drippings.
Drain corn, reserving liquid.
To bacon drippings in pan, add liquid, onion, potatoes and salt.
Cover and simmer until vegetables are tender.
Add soup, milk and corn and heat through.
Season to taste with salt and pepper.
Crumble bacon on top.
Serves 5 or 6.