Ingredients 3 each bacon, slices, diced 1/4 cup onion, finely chopped 16 oz corn, can, cream-style 1/4 cup water, hot 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1
parsley, fresh, finely chopped
Directions: Place bacon and onion in a deep, 2 quart, heat-resistant, non-metallic casserole. Heat, covered with paper toweling, in microwave oven 3 minutes. Add remaining ingredients, except parsley. Stir to combine. Heat, uncovered, in microwave oven 5 minutes or until soup is heated through. Stir occasionally. Allow soup to stand 2 to 3 minutes before serving. Garnish with parsley.