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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.

1/2 pound bacon, cut up in 1 inch piece's 2 tablespoons olive oil 1 medium onion, chopped 2 medium celery stalks, chopped 2 cups red potatoes, washed and diced with the peel on 2 fresh ears of sweet corn, cut corn off the cob { or 1 can, 14.75 ounces whole kernel is fine }  2 cups water 2 tablespoons all ~ purpose flour  1 can evaporated milk  1 cup milk 2 tablespoons butter salt & pepper to taste Chopped fresh parsley  Cook bacon in 3 ~ quart saucepan until crisp. Drain fat and set bacon aside. Add the 2 tablespoons olive oil in saucepan. Cook onion and celery for about 2 minutes; Add water, potatoes and corn., bring to a boil, cook until potatoes are done about 10 minuets Stir in milks, butter, salt, pepper, bacon. Cook over medium heat, stirring constantly, until mixture is bubbly. Stir flour into a little water to make a paste, add to the milk. Turning heat to a simmer and simmer for 5 minutes, remove from heat. Sprinkle each serving with parsley. Serves 6; easily doubled.

 

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