2 slices bacon, cut into 1/2-inch pieces
2 tablespoons chopped onion
1 tablespoon chopped celery
1 can (8 1/2 ounces) cream-style corn
1/3 cup milk
1/2 teaspoon seasoned salt
Dash of pepper
2 tablespoons shredded cheese
Snipped parsley
1. Fry bacon in 1 1/2-quart saucepan until crisp; remove bacon and drain on paper towel
2. Remove all but 1 tablespoon bacon fat from saucepan
3. Stir onion and celery into fat in saucepan
4. Cook and stir until onion is tender
5. Stir in corn, milk, seasoned salt and pepper
6. Heat to boiling, stirring occasionally
7. Remove from heat; stir in bacon
8. Pour into bowl; sprinkle with cheese and parsley
To Microwave:
1. Place bacon in ungreased 1-quart microwaveproof casserole; cover with paper towel
2. Microwave on high (full) power until crisp, 2 to 3 minutes; remove bacon and drain on paper towel
3. Remove all but 1 tablespoon bacon fat from casserole
4. Stir onion and celery into fat in casserole
5. Cover tightly and microwave on high (full) power until onion is tender, about 3 minutes
6. Stir in corn, milk, seasoned salt and pepper
7. Cover tightly and microwave on high (full) power until hot and bubbly around edge, 2 to 2 1/2 minutes; stir in bacon
8. Sprinkle with cheese and parsley