Fry bacon until crisp, drain and set aside. Reserve two tablespoons of bacon drippings and place in a kettle. Saute onions in bacon drippings until clear, about five minutes. Blend in flour and mix to a smooth paste. Gradually add water and stir until smooth. Add the potatoes and celery, cover and cook about 15 minutes until potatoes are done. Blend in corn, ham, milk, seasoning and bacon and cook slowly for about 15 minutes until corn is tender. Serve hot and garnish with parsley.
One cup tomato and 2 tablespoons chopped bell pepper may be added for color and taste.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana