Corn Chowder

Directions

1. 1
   In 3-quart saucepan, fry bacon until crisp.
2. 2
   Remove; drain and reserve drippings.
3. 3
   Crumble bacon and set aside.
4. 4
   Cook onions in bacon drippings until soft, but not brown.
5. 5
   Add potatoes, corn, celery, salt, pepper and 1 1/2 cups chicken broth.
6. 6
   Bring to boil. Reduce heat; cover and simmer 15 to 20 minutes.
7. 7
   Blend flour and remaining broth.
8. 8
   Add to vegetable mixture.
9. 9
   Cook and stir until slightly thick and bubbly.
10. 10
    Reduce heat and add milk.
11. 11
    Heat thoroughly, but do not boil.
12. 12
    Top with bacon.
13. 13
    Makes 4 to 6 servings.