Chicken Corn Chowder

6 slices bacon, diced

½ c. onion, chopped

½ c. celery, chopped

1 ½ c. water

2 c. cream style canned corn

2 c. cooked chicken, shredded

2 c. chicken stock

2 T. butter

2 T. all purpose flour

2 c. hot milk

Salt and pepper

Fry bacon till crisp.  Remove and drain all but 2 T bacon fat.  Sauté onion and celery for 3 minutes.  Add water, corn, chicken and stock, then simmer.  In separate pan, melt butter, add flour, blend, and add hot milk stirring till smooth.  Add milk mixture to chicken.  Flavor with salt and pepper.