Ingredients
1/2 pound sliced bacon1 cup chopped celery1/2 cup chopped onion2 cups cubed peeled potatoes1 cup water2 cups frozen corn1 can (14-3/4 ounces) cream-style corn1 can (12 ounces) evaporated milk6 ounces smoked sausage links, cut into 1/4-inch slices1 teaspoon dill weed
Preparation
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.
