Corn Chowder.

1 cup potatoes, diced

1 cup boiling water

3 slices bacon, cut small

1 medium onion, chopped

1-1/2 cups corn, fresh or canned

1 cup milk

Parsley for garnish.

Cook potatoes in boiling water 10 to 15 minutes.

Fry bacon until some of the fat cooks out. Add onion; cook until onion is soft and bacon is browned.

Add to potatoes then add corn.

Add milk, salt and pepper to taste.

Cook 10 minutes.

Sprinkle on parsley before serving.

If you prefer a thickened chowder, blend 1 tablespoon flour with some of the liquid before adding milk.

Serves 4 to 6.