2 slices bacon, cut into small pieces
1 lg. onion, chopped (approximately 1 c.)
2 med. potatoes (3/4 lb.)
1 can chicken broth
4 c. fresh corn kernels (6 ears) (I use frozen corn)
1 pt. half and half
3/4 tsp. salt
1/2 tsp. white pepper
2 tbsp. chopped parsley

Saute bacon until crisp. Remove bacon with slotted spoon and reserve. Saute onion in bacon grease 5 minutes. Peel potatoes, and cut into 1/2 inch cubes. Add potatoes to onions with chicken broth. Bring to boil, lower heat, cover and simmer 15 minutes. Add corn and cook 5 minutes more or until vegetables are tender. Stir in half and half, salt and pepper. Gently heat to serving temperature. Ladle chowder into soup bowl and sprinkle with parsley and bacon.