Iowa Corn Chowder

3-1/2 cups potatoes, peeled and cubed 

6 slices pepper bacon, cut into small pieces, fried then drained (save 2  

Tablespoons of bacon drippings) 

3 medium sweet onions, sliced thin 

2- 14.75 cans of cream-style corn 

4 Tablespoons butter 

2 – 2-1/2 cups milk 

1 teaspoon salt 

½ teaspoon fresh ground pepper 

½ teaspoon garlic powder 

1 Tablespoon chicken base 

¼ cup fresh parsley, chopped 

In a medium pan, boil potatoes 15 minutes. Drain & set aside. In a medium skillet, fry bacon reserving 2 Tablespoons of the drippings. Drain bacon on paper towel. Add sliced onions to bacon drippings and sauté until golden and soft. In a soup kettle melt butter and add potatoes, sautéed onions, milk, corn, salt, pepper, garlic powder, chicken base and parsley. Stir gently until well combined and heated. Top each serving with bacon.