4 strips bacon
2 c. cubed potatoes
2 c. diced cooked chicken
1 (8 oz.) can cream style corn
1/4 tsp. pepper
1 c. chopped onions
2 c. chicken broth
1 (8 oz.) can corn
1 c. light cream
Chopped parsley to taste

Fry bacon until crisp. Drain, cool and crumble. Saute onions in bacon drippings until tender (8 to 10 minutes). In Dutch oven, combine onions, potatoes, chicken broth, and bring to a boil. Reduce heat and simmer until potatoes are tender, 15 minutes. Add chicken, whole corn, cream corn, light cream and pepper. Heat thoroughly. Garnish each serving with parsley and crumbled bacon bits. Serves 4.