Corn Chowder with Bacon and Potatoes
Source: Toronto Star Test Kitchen (Mary McGrath)
Makes 8 cups

3 to 4 cups fresh corn kernels from 5-7 cobs
4 slices reduced fat bacon, cut into small piece
1 tablespoon vegetable oil
1 large onion, diced
2 cups fat-free chicken broth or water
2 cups milk
4 medium potatoes, scrubbed, diced
Salt and pepper
2 tablespoons minced fresh parsley

Place bacon and oil in saucepan over medium heat. Cook stirring occasionally 5 minutes or until fat if rendered. Add onions, cook until bacon is crisp and onion is soft.

Add chicken broth or water, milk and potatoes. Season with salt and pepper, bring to a boil. Reduce heat. Simmer gently, covered, until potatoes are almost tender, about 12 minutes.

Add corn. Cook until corn and potatoes are tender, about 10 minutes.

Puree 2 cups of soup in blender. Return to saucepan and heat mixture gently. Thin with more broth, water or milk, if desired. Add parsley.