12 slices bacon, chopped
3 cups cubed peeled potatoes
1 13.75 ounce can chicken broth
1 10 ounce package frozen corn, thawed, drained
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup Miracle Whip Salad Dressing
2 tablespoons flour
2 cups milk
Cook bacon in large saucepan until crisp; drain. Return to pan. Stir in potatoes, broth, corn, onion and celery. Bring to boil. Reduce heat to low; simmer 15 minutes or until potatoes are fork tender. Mix dressing and flour in medium bowl. Stir in milk. Add to potato mixture. Continue cooking 3 to 5 minutes or until thoroughly heated. Sprinkle with additional cooked bacon, if desired.
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