Southwest Corn Chowder

This is one of my go-to soup recipes.  It's creamy with a kick.

Southwest Corn Chowder

4 slices bacon, chopped
1 1/2 lb potatoes, peeled and cubed (about 3 cups)
1 small onion, chopped
2 med celery stalks, sliced
1 can condensed cream of chicken soup
3 c milk
8 oz pepper jack cheese
1 can of corn
1/4 tsp pepper

Cook bacon in a large pan until crisp. Remove from pan and save 2 tbsp drippings.
Add potatoes, onion and celery to pan. Cook and stir 2 minutes.
Stir in soup and milk, bring to a boil.
Reduce heat to low and simmer 8 minutes, stirring occasionally.
Add remaining ingredients and cook until potatoes are tender.