1/2 lb. bacon, cut into small pieces
1/2 c. chopped onion
3 med. potatoes, diced
1 med. can white shoepeg corn
1 qt. half and half OR light cream
1 tsp. parsley
2 (10 oz.) cans minced clams
Salt to taste
Pepper to taste
2 tbsp. flour
1/2 c. milk

Saute bacon pieces and onion in frying pan; set aside. In a 4 quart saucepan, cook the potatoes in 5 to 6 cups water. Cook just until firm. Add remaining ingredients. Cook until heated thoroughly. Mix together flour and 1/2 cup milk for thickener and add to heated chowder. Simmer 30 to 60 minutes or until slightly thickened.