4 slices bacon, chopped
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/4 lb. baking potatoes (about 3), peeled, cubed
1 pkg. (10 oz.) frozen corn, thawed, drained
2 stalks celery, sliced
1/2 cup chopped onions
1/2 cup melted butter
2 Tbsp. flour
2 cups milk
COOK bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan.
ADD broth and vegetables to saucepan. Bring to boil; simmer on low heat 15 min. or until potatoes are tender.
MIX melted butter and flour in medium bowl. Stir in milk. Add to potato mixture; cook 3 to 5 min. or until heated through, stirring constantly.
Sprinkle individual servings with additional chopped cooked bacon, shredded cheese and/or chopped fresh parsley.