Potato Corn Chowder - cooking recipe

Ingredients

1 Tbsp. margarine or butter
1/2 c. chopped celery
1 medium onion, chopped
1 1/2 c. diced, peeled potatoes
1 c. water
1/8 tsp. pepper
1 bay leaf
1 (16 oz.) can Campbell's golden corn soup
1 c. milk
4 slices bacon, cooked and crumbled
fresh bay leaf (for garnish)

Preparation

In a 3-quart saucepan over medium heat, melt butter or margarine.
Saute celery and onion for 5 minutes or until tender, stirring occasionally.
Add potatoes, water, pepper and bay leaf. Heat to boiling.
Reduce heat, cover and cook occasionally. Remove bay leaf.
Gradually add soup and milk.
Cook, uncovered, for 5 minutes.