3 slices bacon, cut into 1/2-inch pieces
3 c. milk
1 large yellow onion, chopped
2 medium-size potatoes, peeled and diced
1 1/2 c. canned reduced-sodium chicken broth
1 1/2 c. fresh or frozen corn kernels
Salt and pepper to taste
In large saucepan fry bacon pieces until crisp, about four minutes. Using slotted spoon remove bacon and let drain on paper towel. Pour off all but one tablespoon of drippings from pan. Add onion and saute until soft, about five minutes. Add potatoes and broth and bring to boil over high heat. Reduce heat, cover and simmer until potatoes are very soft, about 10 minutes. Stir in corn kernels and milk. Heat soup over moderate heat until just hot but not boiling. Season with salt and pepper. Ladle soup into bowls and top each serving with some bacon and a pinch of chopped parsley. Serve immediately. Makes four servings.