Corn 'n' Chicken Chowder

1. 1

   Brown bacon in a large saucepan; remove with tongs and crumble onto paper towels; reserve.

2. 2

   Pour off all but 3 tablespoons bacon fat.

3. 3

   Saute onion in bacon fat 5 minutes; add sliced potatoes and chicken broth to pan.

4. 4

   Bring to boiling; lower heat; cover pan; simmer 15 minutes, or until potatoes are tender.

5. 5

   Add diced chicken or turkey, cream-style corn and evaporated milk.

6. 6

   Bring to bubbling; taste and season with salt and pepper.

7. 7

   Ladle into heated soup tureen and top with crumbled bacon and parsley just before serving.

No additional tips available.