Ingredients
1 bacon strip, diced1 medium onion, chopped1 can (14-1/2 ounces) chicken broth2 cups water2 large potatoes, peeled and diced1 can (15 ounces) whole kernel corn, drained1 cup milk, divided1/2 teaspoon salt1/4 teaspoon pepper1/4 cup all-purpose flourChopped fresh parsley, optional
Preparation
In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.
