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East Sandwich, Massachusetts
In large kettle, cook bacon until brown and crisp. Remove bacon from kettle and pour off all but 3 Tablespoons of the fat. Add onions, celery, and bay leaf and cook for five minutes. Blend in flour. Add water and potato. Bring to a boil and simmer 15 minutes. Add corn and milk. Heat well. Add crumbled bacon. Serve with garnishes (optional).
Makes: 2 quarts
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