1 lb. bacon, fried and drained
5 cups chicken broth (3 cans Campbells Healthy Request)
` 6-8 potatoes, diced
1 onion, chopped
4 stalks celery, sliced
2 cans cream corn
2 cans niblet corn (drained)
1 Tbsp. Worcestershire sauce
2 cups milk or cream
Use broth to cook potatoes and celery until tender.
Trim all fat from bacon and fry.
While potatoes and celery are cooking, sauté onion in small amount of chicken broth.
Add corn, bacon and Worcestershire sauce.
Simmer for 10 minutes.
Slowly add milk or cream (do not boil).
Simmer until warm.
Season with white pepper to taste.