4 slices bacon
1 lg. onion
2 lg. potatoes, pared & sliced
2 c. chicken broth
2 c. diced, cooked chicken or turkey
1 (1 lb.) can cream style corn
1 tall can evaporated milk
Salt & pepper
Chopped parsley

Brown bacon in a large saucepan; remove with tongs and crumble onto paper towels; reserve. Pour off all but 3 tablespoons bacon fat. Saute onion in bacon fat 5 minutes; add potatoes and chicken broth to pan. Bring to boiling; lower heat, cover pan. Simmer 15 minutes or until potatoes are tender. Add diced chicken or turkey, cream style corn and evaporated milk. Bring to bubbling; taste and season with salt and pepper. Ladle into heated cup and top with crumbled bacon and parsley just before serving.