Quick Corn Chowder

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   In a 3-quart saucepan, cook bacon until crisp; remove to paper towel to drain. Saut onion in drippings until tender. Add broth, water and potatoes; then 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 of the milk. Combine flour and remaining milk and mix until smooth. Add to mixture. Bring to a boil to cook and stir for 2 minutes. Garnish with bacon and parsley. Yield: 6 servings.

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