In a large saucepan, fry up the bacon, drain, reserve drippings, crumble bacon and set aside. Add onions and celery to the reserved bacon drippings and saute’ over medium low heat until soft, about 5 minutes. Add the flour to the onion and celery mixture and stir until the fat is absorbed. Add the chicken broth, stir well and raise heat to boiling, add the potatoes and cook for 5 minutes. Reduce heat to medium low and add the corn, milk, salt, pepper and celery seed. Simmer uncovered for 10-15 minutes. Remove from heat, add the crumbled bacon and serve.