Ingredients
1/2
pound bacon, cut up
1
medium onion, chopped (1/2 cup)
2
medium celery stalks, chopped (1 cup)
2
tablespoons Gold Medal™ all-purpose flour
4
cups milk
1/8
teaspoon pepper
1
can (14.75 ounces) cream-style corn
1
can (15 to 16 ounces) whole potatoes, drained and diced
Chopped fresh parsley
Preparation
Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.
