In soup pot over medium heat, cook bacon, stirring, until it releases its fat and begins to crisp, 10-15 minutes. Leave bacon in the pot, spoon off all but 2 Tbs. of fat. Add and cook onion and celery, stirring, until tender and slightly brown, 10-15 minutes.

Remove kernels from ears of corn, set kernels aside but add cobs to the soup pot along with milk and potatoes. Push cobs into milk to fully submerge them. Bring milk to boil, reduce heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove cobs.

Stir in reserved corn kernels along with seasoning. Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 C. solids from the soup and purée until smooth. Return to soup; add butter. Let stand until butter is melted, then stir. Ladle into warmed bowls.

Yield: 6 cups