Ingredients

• 6 bacon strips, diced
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 1/2 c. flour
• 1 qt. half and half
• 4 med. potatoes, peeled and cut into 1/2 inch cubes
• 2 cans cream of celery soup
• 2 tbsp. dried parsley
• 1 tbsp. worcestershire sauce
• 1 tsp. seasoned salt
• 1/2 tsp. pepper
• 1 cup sliced carrots
• 1 cup fresh or frozen grean beans, cut into 2 inch pieces
• 1 can (14 oz) cream style corn

Directions

1. In a dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tbsp. drippings. In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, worcestershire sauce, seasoned salt and pepper. bring to a boil; cook and stir for 1 min. Reduce heat, cover and simmer for 25 min., stirring occasionally.

2. Add the carrots and beans. Cover and simmer 15 min. longer or until the vegetables are tender. Stir in corn and reserved bacon

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