Notes from the Test Kitchen:
Meat, potatoes, corn and good taste... all rolled-in to one great recipe. This is a hearty "man’s" soup, but it was thoroughly enjoyed by everyone in our home – male and female!
1Place bacon in freezer (SECRET TIP!) before preparing potatoes.
2In soup pot, place cubed potatoes in cold water. Add salt. Cover and bring to boil. Remove lid and continue cooking potatoes until almost thoroughly cooked (will finish cooking upon addition of final ingredients)
3Retrieve bacon from freezer and cut into 1" or 1/2" small pieces. This process allows for ease of cutting slippery bacon. Pan fry, separating bacon pieces.
4Add chopped onion to bacon when bacon is almost done so that onion is fried to a translucent color.
5When bacon and onion are done, sprinkle flour over them and cook flour into bacon grease for 3 minutes. This will thicken soup later. Turn off heat and set aside until potatoes are done cooking.
6When potatoes are done, drain off some water allowing enough water to to cover potatoes to remain in pot.
7In separate bowl, mix soup, milk, parsley, and corn.
8Add soup mixture to pot with potatoes.
9Add bacon and onion mixture to potatoes.
10Add butter to soup and stir gently as to not break up potatoes.