6 bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
1/4 cup all-purpose flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 Tablespoons dried parsley flakes
1 Tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2-inch pieces
1 can (14-3/4 ounces) cream-style corn

 In a Dutch oven, cook bacon over medium heat until crisp:
remove with a slotted spoon to paper towels.
Drain, reserving 2 Tablespoons drippings.
In the drippings, sauté 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 minute.
Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
Add the carrots and beans.  Cover and simmer 15 minutes longer or until the vegetables are tender.
Stir in corn and reserved bacon; heat through.

 Yield: 12 servings.