Recipe: Creamy Corn Chowder (using bacon and cream of celery soup- 1970's)

CREAMY CORN CHOWDER
"The modern version of this New England classic starts with a can of celery soup."

5 slices bacon
1 (1 pound) can whole kernel corn
1 medium onion, thinly sliced
1 cup diced raw peeled potatoes
1/2 teaspoon salt
1 can condensed cream of celery soup
1 1/2 cups milk
Salt and pepper, to taste
Butter, for serving (optional)

In large saucepan, cook bacon till crisp. Remove bacon, reserving drippings.

Drain corn, reserving liquid. To bacon drippings in saucepan, add reserved liquid, the onion, potatoes, and salt. Cover and simmer 15 minutes or till vegetables are tender.

Add undiluted soup, milk, and corn; heat through (if you want a thicker chowder, add the milk a little at a time until you get the consistency you like). Season to taste with salt and pepper.

To serve, crumble bacon over chowder. If desired, drop in a pat of butter.

Makes 5 or 6 servings
Source: My old recipe clippings from the 1970's - Betsy@Recipelink.com