Corn Chowder

Put potatoes and onions in 2 qt saucepan. Add approx 1 tsp. of salt and enough water to fill 2/3 of the way to the top of the potatoes; DO NOT actually cover the potatoes with water. Stir. Boil potatoes and onions until the potatoes are starting to get tender, but are not mushy. Add the entire can of creamed corn, and the (drained) can of whole corn. Heat thoroughly. Add parsley, milk, salt, pepper, and butter and crumbled bacon. Do not bring to a boil after adding milk, but cook on low heat for at least 15 minutes to warm the milk and blend the flavors (longer is better).