Instructions: In a 4-quart Dutch oven cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings in the pan. Drain bacon on paper towels; crumble and set aside.

Add carrots, parsnips, and onions to Dutch oven. Cook over medium heat for 8 to 10 minutes or till brown, stirring occasionally.

Add potatoes, chicken broth, garlic salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till potatoes are tender. (At this point the soup can be cooled, covered, and chilled in the refrigerator overnight.)

In a small mixing bowl stir together melted margarine or butter and flour.

Stir flour-margarine mixture, milk, and corn into chowder mixture in Dutch oven.

Cook and stir over medium heat till slightly thickened. If desired, add oysters and liquid to soup; heat through. Sprinkle each serving with crumbled bacon and chives or parsley, if desired.

Servings: Makes 12 cups (8 to 10 side-dish servings)

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