Slightly brown the bacon in a soup pot.

Add the celery, bell pepper, and onion and continue to brown the bacon until done, stirring so the vegetables don’t stick to the bottom of the pot.

The bacon grease can remain in the soup, but if you want to cut the amount, soak up some of the grease with paper towels before adding the potatoes, tomatoes, and corn along with 1 cup water.

Cover pot and simmer on medium-low to low heat for 30 minutes.

Add the milk and heat until almost boiling, but do not boil.

Add salt and pepper to taste.

Sprinkle a bit of fresh parsley on the top of each bowl if desired.