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       Title: Peggy’s Corn Chowder
  Categories: Soups, Ceideburg 2
       Yield: 1 servings
  
     1/2 lb Bacon, diced
       1 md Onion, chopped
     1/2 c  Celery, chopped
       2 tb Flour
       4 c  Milk
      16 oz Can creamed corn
       1 cn Potatoes [Or use cooked,
            -chopped potatoes to taste
            -S.C.]
     1/2 ts Salt
     1/8 ts Pepper
            Parsley
            Paprika
  
   Here’s one I got from a friend many years ago...  I haven't tried it
   for a long time, but it was excellent++good enough for me to get the
   recipe and I wasn't even into cooking at the time.
   
   Fry the bacon and save 3 tablespoons of the drippings.  Fry onion and
   celery in the drippings until tender.  Blend in flour, stirring until
   bubbly.  Remove from heat and stir in milk.  Heat to boiling point,
   stirring constantly.  Boil and stir for one minute.  Stir in remaining
   ingredients.
   
   If you feel really racy, dump in a drained can of clams.
   
   Posted by Stephen Ceideburg; February 6 1991.
  
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