Reconstitute the dry milk with 2 1/2 cups water according to directions on package.
Saute celery, onion, and pepper in salad oil in a skillet on medium heat until tender.
Add water, potato, salt and pepper to large soup pot on stove. Add sauteed vegetables and bacon. Mix thoroughly, bring to a boil on medium, and reduce heat to low. Simmer 5-10 minutes until potatoes are tender.
Add corn, bring to a boil again and stir occasionally. Add milk and butter to mixture.