4 slices bacon
1/2 c. chopped onion
1 can cream style corn
1 tomato, diced
2 c. diced potatoes
1/2 tsp. salt
1/4 tsp. white pepper
1 or 2 tsp. sugar
2 c. boiling water
1 can evaporated milk - lg.
1/2 tsp. Pleasoning or seasoning may be added

Cut bacon into 1/2 inch pieces. Fry slowly until light brown. Pat dry with paper towel. In large saucepan saute onion in 2 tablespoons butter. Add other ingredients except milk. Simmer slowly until potatoes are tender. Just before serving, add milk and reheat but do not boil. Decorate each serving with chopped parsley. Serves 8.