Corn Chowder

Directions

1. 1
   Place half the corn and 1 cup water in blender to make smooth puree.
2. 2
   Fry the bacon crisp and brown.
3. 3
   Remove and set aside.
4. 4
   Add the onions to the frying pan; cook, stirring, until soft.
5. 5
   Put in large saucepan or Dutch oven.
6. 6
   Stir in the corn puree, the remaining corn kernels, the potatoes, salt, pepper and 2 cups water.
7. 7
   Cover and simmer until the potatoes are cooked, about 15 to 20 minutes.
8. 8
   Add the cream and milk.
9. 9
   Heat without allowing it to come to a boil.
10. 10
    Before serving, stir in the bacon.
11. 11
    Garnish with parsley.