• 4-5 med. potatoes, cubed
• 3 tbsp. bacon drippings (can add bacon pieces if you wish)
• 1 med. onion, diced
• 2 cans cream of chicken soup
• 2 cans milk
• 1 tsp. salt
• Chopped parsley

Directions
Brown onion in bacon drippings. Add potatoes and about 1 cup water. Cover and bring to a boil. Cook on low until potatoes are tender. Add 2 cans of soup and 2 cans of milk. Salt to taste and add parsley. Simmer to blend flavors. Serves 6. TO MAKE CORN CHOWDER: Add 1 or 2 stalks diced celery and 1 shredded carrot to potatoes and onions. About 5 minutes before potatoes are done, add 1 package frozen corn. Follow rest of recipe above, adding soup and milk, etc. You will have 8 to 10 servings of soup.