• 4 slices bacon, chopped
• 3 cups cubed peeled potatoes (about 1 1/4 lbs.)
• 1 can (13 1/2 oz.) chicken broth
• 1 pkg. (10 oz.) frozen corn, thawed and drained
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 T. flour
• 1/2 cup Miracle Whip Light Salad Dressing
• 2 cups 2% 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 tender. Mix flour and dressing. Stir in milk. Add to potato mixture. Continue cooking 3 to 5 minutes until thoroughly heated. Sprinkle with additional bacon and parsley, if desired.