- 1 bacon, diced
- 1 medium onion, diced
- 1 (14.5 ounce) can chicken broth
- 2 cups water
- 2 large potatoes, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup milk, divided
- 1/4 cup all-purpose flour
- Chopped fresh parsley
- In a 3-qt. saucepan, cook bacon until crisp; remove to paper towel to drain. Saute onion in drippings until tender. Add broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well. Add corn and 3/4 cup of milk. Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon and parsley if desired.