2 slices bacon, chopped
1 onion, chopped
2 c. milk
1 (17 oz.) can creamed corn
1/2 tsp. salt
Dash of pepper
1 c. potatoes, diced and cooked
Fresh parsley, chopped fine

In a large pot saute the chopped bacon and onion very gently, stirring constantly until onions are limp. Do not brown bacon or onions or the chowder will be very dark.

Add milk, corn, salt, pepper, and prepared potatoes. Bring to simmering pint. Pour into soup tureen and garnish top with chopped parsley. Serves 4.