8 slices bacon, diced
1 cup onion chopped
4 (15 oz. ea.) cans chicken broth
4 cups creamed corn
4 cups potatoes, peeled and diced
salt and pepper, to taste
chopped fresh parsley, for garnish

Cook bacon in a Dutch oven over medium heat until almost crisp. Add onion and cook until tender, drain drippings, if desired. Add chicken broth, corn, and potatoes, cover and bring to a boil. Reduce heat to medium-low. Simmer 12 to 15 minutes, until potatoes are tender. Add salt and pepper to taste, garnish with parsley.

Submitted by: Judy Brannock