|3 slices||Bacon, diced|
|1||Medium Onion, chopped|
|1× 14½ oz can||or 2 Cups Chicken Broth|
|1 cup||Potatoes, peeled and diced|
|½ cup||Light Cream|
Cook bacon and remove to paper. Pour off all but 1 tbsp of fat and saute onion until tender. Expand broth to 3 cups and add it and potatoes to pan, bring to boil and lower heat, then cover and cook 15 minutes. Add corn and cook until tender. Add cream, bacon and parsley, then heat to serving temperature.