Instructions: Cut corn from cobs, discard cobs. 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.

Makes 8 cups (WW points = 5)

Description: "Fresh corn makes satisfying chowder"

Yield: 8 cups

NOTES : Corn chowder makes a satisfying light meal when the summers fresh corn is teamed with new potatoes. Warm bread or biscuits spread with herb butter would go well with this.

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