4-5 med. potatoes, cubed
3 tbsp. bacon drippings (can add bacon pieces if you wish)
1 med. onion, diced
2 cans cream of chicken soup
2 cans milk
1 tsp. salt
Chopped parsley

Brown onion in bacon drippings. Add potatoes and about 1 cup water. Cover and bring to a boil. Cook on low until potatoes are tender. Add 2 cans of soup and 2 cans of milk. Salt to taste and add parsley. Simmer to blend flavors.

Serves 6.

TO MAKE CORN CHOWDER: Add 1 or 2 stalks diced celery and 1 shredded carrot to potatoes and onions. About 5 minutes before potatoes are done, add 1 package frozen corn. Follow rest of recipe above, adding soup and milk, etc. You will have 8 to 10 servings of soup.