Chop the bacon into small pieces.

In a large heavy saucepan, cook the bacon until crisp.

Add the chopped onion and celery to the saucepan and cook until softened, but not browned.

Stir in the flour to create a roux.

Slowly add the chicken stock, stirring constantly to avoid lumps.

Add the peeled and diced potato to the saucepan.

Simmer for 10 minutes, or until the potatoes are tender.

Add the milk and cream-style corn to the saucepan.

Simmer for about 10 minutes, being careful not to boil.

Season with salt and pepper to taste.

Serve hot.