Potato Corn Chowder - cooking recipe

Ingredients

1 handful instant onion
2 medium potatoes, peeled and diced
1 c. water
1/8 tsp. pepper
1 bay leaf
1 can corn
1 can cream of celery soup
1 c. milk
Oscar Mayer real bacon bits
fresh parsley sprigs (for garnish)

Preparation

In a 3-quart saucepan, heat to boiling the onion, water, bay leaf and potatoes.
Reduce heat to low.
Cover and simmer 15 minutes or until potatoes are tender.
Stir in soup, milk and corn. Cook, uncovered, 5 minutes, stirring occasionally.
Discard bay leaf.
Serve in bowls and sprinkle with bacon bits and garnish with parsley, if desired.
Yields 4 servings.