6-8 slices bacon, minced
1 sm. onion, diced
2 (17 oz.) cans cream corn
2-3 lg. potatoes, cubed
1 can or 1 c. evaporated milk
2 1/3 c. hot water
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper

Saute bacon in 4 quart saucepan until crisp. Remove all but 4 tablespoons of fat. Add onion, cook until limp. Add remaining ingredients. Simmer until hot. Garnish with chopped parsley. Serve with oyster crackers or hot biscuits.