6 slices bacon, diced
1 sm. onion, chopped
3 tbsp. all-purpose flour
2 c. water
1 c. peeled, diced potatoes
1/4 tsp. dried sage
1 lg. bay leaf
1 c. non-dairy powdered creamer
1 c. boiling water
1 1/2 c. grated cheddar cheese
2 c. cooked, or canned, whole kernel corn
1 tsp. salt
1/8 tsp. pepper
Chopped parsley

Combine bacon and onion in large saucepan; cook until bacon is crisp and onion is tender. Blend in flour; cook slowly for 1 minute. Add 2 cups water, potatoes, sage, and bay leaf; cover and cook until potatoes are just tender, 10- 15 minutes.

Remove bay leaf; add creamer, 1 cup boiling water, grated cheese, corn, salt, and pepper. Heat until soup comes to a boil and cheese melts. Sprinkle with chopped parsley.