Cold Climate Corn Chowder

Makes 4 skewers

• 6 slices of bacon, cut into 1" squares
• 6 medium potatoes, peeled and cubed
• 2 medium onions, peeled and diced
• 2 cans of creamed corn
• 1 can whole kernel corn, drained
• 1 tsp. salt pepper to taste
• 1 1/2 c. milk or half & half and milk
• 1 Tbsp. parsley

   In heavy 3 qt. pan cook bacon until it is very well done. Add onions and saute until light brown. Add both kinds of corn, potatoes, salt and enough water to cover ingredients. Simmer covered for 25 minutes or until potatoes are cooked. Turn heat down to low and add milk. Heat until it begins to boil. Serve in large mugs topped off with a sprinkle of parsley and a pat of butter. Tastes even better the next day.

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