Creamy Corn Chowder

• 2 slices bacon, diced
• 1 small onion, thinly sliced
• 2 medium potatoes, pared and diced (2 cups)
• 1 can cream style corn
• 1 1/2 cups milk
• 2 T butter or margarine
• 1 1/4 tsp. salt
• 1/2 tsp. sugar
• 1/8 tsp. pepper
• Chopped parsley

1. In medium saucepan, saute’ bacon and onion until onion is golden.

2. Add potatoes and 3/4 cup water; bring to boil. Boil gently, covered, about 10 minutes or until potatoes are tender but not mushy.

3. Add corn, milk, butter, salt, sugar, and pepper; simmer, covered, 5 minutes, or until hot.

4. Serve in soup bowls. Garnish with parsley.

Yield: 6-8 servings