3 sl Raw bacon, diced
1/4 c  Finely chopped onion
16 oz Can cream-style corn
1/4 c  Hot water
1 c  Milk
1/2 ts Salt
1/4 ts Pepper
Finely chopped fresh parsley

1. Place bacon and onion in a deep, 2-quart, heat-resistant, non-metallic
casserole. 2. Heat, covered with paper toweling, in e Oven 3
minutes. 3. Add remaining ingredients, except parsley. Stir to combine. 4.
Heat, uncovered, in Microwave Oven 5 minutes or until soup is heated
through. Stir occasionally. 5. Allow soup to stand 2 to 3 minutes before
serving. 6. Garnish with parsley.