Bacon, Potato, and Corn Chowder

This creamy soup is perfect for those cold nights...and makes the house smell yummy too!

12 oz. bacon, slice thinly while it is still partially frozen.  Fry, drain, and set aside.  Reserve a bit of the fat drippings.

Cook in reserved bacon drippings until fried and almost tender:
1-2 red potatoes, diced
1-2 stalks celery washed and diced

Remove veggies.  Blend some flour into the remaining fat to make a roux.
Slowly add one can beef broth (or you could also use chicken broth), whisking as it thickens.
Add corn (frozen corn, rinsed and drained--or fresh corn cut off cob), veggies, and cream/milk to desired consistency.  Stir in bacon at the end.  Salt to desired taste.  Simmer 'til veggies are tender.