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6
servingsEasy
Published 1966
Fry the bacon until crisp. Remove bacon from fat and reserve. Add the onion and celery to bacon fat and sauté until onion is limp and transparent.
Add the water and potatoes. Cook, covered, for twenty minutes, or until potatoes are tender.
Add the milk, corn, salt and pepper. Cook for five to six minutes, until corn is just tender. A