4 slices bacon
1 medium onion, cut up
1 stalk celery, cut up
1 bay leaf
4-5 sprigs parsley
1 1-pound can (2 cups) cream-style corn
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups milk

Cook bacon in a large frypan until crisp; remove bacon and reserve. Put a few pieces of onion and celery in blender container; cover and run until chopped. If necessary, stop blender during processing and push vegetables toward blades with rubber spatula. Empty into frypan with bacon fat and repeat until all vegetables are chopped. Add bay leaf and saute vegetables until onion is tender; remove bay leaf. Put parsley, corn, flour, seasonings and milk in blender container; cover and run until mixed. Add to onion and celery. Cook, stirring constantly, until mixture boils and thickens. Top each serving with crumbled bacon. Makes 6 servings.