Corn Chowder by Grace Double Gale

6 slices bacon, diced
1 c celery, chopped
3/4 c onion, chopped
3 c potatoes, diced
2 c water
1 17 oz can corn (drained)
1 16 1/2 can cream style corn
3 c milk
1/2 t salt
Chopped parsley

In large sauce pan, cook bacon until crisp. Remove bacon, cook celery and onions until tender. Add potatoes and water, bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender. Add bacon, corn, milk and salt, heat through. Sprinkle each serving with parsley.