Ingredients:
4 slices bacon, chopped
3 cups cubed peeled potatoes (1 1/4 lbs.)
1 can chiken broth(13 1/2 oz) OR 1 1/2 cups of boiling water mixed with 2 chicken bouillon cubes
1 pkg.(10 oz.) frozen corn, thawed.
1/2 cup each, chopped onion and sliced celery
2 Tbsp. flour
1/2 cup salad dressing (Miracle Whip or similar)
2 cups milk

How to make this recipe:
Cook bacon in large saucepan until crisp; drain. Return to pan. Stir in potatoes, broth, corn, onion and celery. Bring to a boil. Reduce heat to low; simmer 15 mins. or until potatoes are tender. Mix flour and dressing.Stir in milk. Add to potato mixture.Continue cooking for 5 mins. or until thoroughly heated. Sprinkle with additional bacon and parsley, if desired. Notes: I usually double this recipe, as it makes a great leftover lunch!!

Prep time: 40 minutes total

Serves 6.

Recipe from: Susan Blasdell