2 cans corn
1 sm. onion, chopped
1 jalapeno pepper, seeded, deveined & chopped
2 potatoes, cubed
1 bay leaf
1 c. milk
6 strips bacon
1 green pepper, chopped
1 stick celery, chopped
3 tomatoes, seeded & chopped
1 tsp. salt
2 c. light cream
Chopped parsley

Cook bacon, crumble and reserve. Discard all but 3 tablespoons drippings. Cook onion in reserved drippings over medium heat for 3 to 4 minutes. Add peppers and celery and cook for 2 minutes. Add tomatoes, potatoes, salt, bay leaf and corn. Stir well. Cook over medium heat until mixture sizzles. Reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. Stir in cream and milk and bring to a boil. Remove from heat and season with salt and pepper. Ladle soup into bowls and garnish with crumbled bacon and parsley.