CORN CHOWDER

6 slices bacon
1/2 cup onion, diced
1 stalk celery, diced
2 medium potatoes, peeled and cubed (2 cups in 1/2" cubes)
1 (17 oz) can whole kernel corn
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper
1 1/2 - 2 Tbsps flour
1 1/2 cups milk

Cut bacon into 1" pieces.  Cook in a large pan until crisp.  Reserving 2 Tbsps of bacon fat, remove bacon to paper towels to drain.  Add onion and celery to pan with reserved bacon fat.  Sauté until onion is tender.  Add potatoes, corn (including liquid), water, salt, and pepper.  Bring to a boil.  Reduce heat, cover and simmer 15 minutes or until potatoes are tender.

Combine flour and 1/4 cup of the milk in a one quart jar with a tight fitting lid.  Shake until smooth.  Add remaining milk and pour into corn/potato mixture.  Cook over medium heat, stirring constantly until mixture comes to a boil.  Stir and boil 1 minute.  Turn heat to low, add bacon and heat for 5 minutes.

Makes about 6 cups.