Potato and Corn Chowder

1/2LB Bacon
1 Large Onion, Chopped
2 Stalks diced celery (about 1 cup)
2TBS Flour
4C Milk
1/8TS Pepper
1 Can (14.75 ounce) Cream Corn
2C Potatoes finely diced
Parsley
Paprika

Cook bacon in 3 qt. Saucepan over medium heat until crisp. Drain fat reserving 3 tbsp in saucepan. Drain bacon on paper towels and set aside.

Cook onion, celery and potatoes in bacon fat over medium heat about 5 minutes. Stirring until tender. Stir in flour. Cook over medium heat, stirring constantly. Remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in pepper and corn. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika if desired.