1 cup cooked crumbled bacon or sausage
1 tablespoon butter
1 medium onion, chopped
1 pound red potatoes (about 3 medium, chopped)
1-1/2 cups fresh or frozen corn (about 7 ounces)
3 cups reduced-sodium chicken broth
1-1/4 cups half-and-half cream, divided
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon minced fresh parsley
In a large saucepan, heat butter over medium-high heat.
Add onion; cook and stir 2-4 minutes or until tender.
Add potatoes, corn, broth, 1 cup cream, green onions, salt, and pepper; bring to a boil.
Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
In a small bowl, mix flour and remaining cream until smooth; stir into soup.
Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
Stir in parsley.