2 slices bacon, diced
1 sm. onion, thinly sliced
2 med. potatoes, peeled and diced (2 c.)
1 can (1 lb.) cream style corn
1 1/2 c. milk
2 tbsp. butter
1 1/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
Chopped parsley

In medium saucepan saute bacon and onion until onion is golden. Add potatoes and 3/4 cup water. Bring to boil and boil gently, covered, about 10 minutes or until potatoes are tender (not mushy). Add corn, milk, butter, salt, sugar and pepper; simmer, covered 5 minutes or until heated through. Serve in soup bowls garnished with parsley. Serves 6 to 8.