1 strip of bacon, diced
1 medium onion, diced
1 ? 14 1/2 ounce can of chicken broth
2 cups of water
2 large potatoes, peeled and diced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 ? 15 ounce can of whole kernel corn, drained
1 cup of milk, divided
1/4 cup of all-purpose flour
Chopped fresh parsley, optional
In a 3-quart saucepan, cook the bacon until crisp and remove onto a paper towel to drain. Cook
the diced onion in the bacon drippings until tender and add the chicken broth, water and
potatoes and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the po-
tatoes are tender. Add the salt and the black pepper and mix well. Next, add the corn and 3/4
cup milk. Mix the flour and the remaining 1/4 cup of milk until smooth and add to the soup. Bring
the soup to a boil and cook, stirring constantly for about 2 minutes. Garnish with bacon and parsley if desired
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