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By Craig Claiborne
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. Add the lemon juice.
Ladle the soup into individual serving dishes. Crumble some of the reserved cooked bacon over the top of each serving.
© 1966 Craig Claiborne estate. All rights reserved.