Vanadium

• 1/2 pound bacon, cut up
• 1 medium onion, chopped (about 1/2 cup)
• 2 stalks celery, chopped (about 1/2 cup)
• 2 tablespoons all-purpose flour
• 4 cups milk/water mix
• 1/8 teaspoon pepper
• 1 can (17 ounces) cream-style corn
• 1 can (16 ounces) tiny whole potatoes, drained and diced
• Chopped fresh parsley
• Paprika

1. Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan.
2. Cook potatoes. Cook onion and celery in bacon fat about 2 minutes; remove from heat. Stir in flour.
3. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

Makes 6 servings (1 cup each); 300 calories per serving.