| | Directions | | In a saucepan, cook the bacon, celery and onion over medium heat for 10-15 minutes or until the bacon is cooked; drained. Add the potatoes and water. Cover and simmer for 20 minutes or until the potatoes are tender. Stir in the corn, milk, seasoned salt, salt, garlic powder and pepper; heat through (do not boil). Refrigerate or freeze leftovers. Serves 4. |
|
|
| Ingredients | | - |  | 6 slices bacon, diced |
| - | | 3/4 cup diced celery |
| - | | 1 onion, diced (small) |
| - | | 1 cup diced uncooked potatoes |
| - | | 1 cup water |
| - | | 1 can cream-style corn (14 3/4 ounce can) |
| - | | 1 cup milk |
| - | | 1/2 teaspoon seasoned salt |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/8 teaspoon pepper |
| |
| |
