1. Cook the potatoes in a large saucepan in 250 ml (1 cup) boiling water for 15 minutes;
2. fry the bacon until the fat begins to melt out;
3. add the onion; continue cooking until the onion is cooked and the bacon is crispy;
4. add the onion and bacon to the saucepan with the potatoes;
5. add the corn kernels and milk; season;
6. serve hot with a sprinkling of parsley.

Variation MS

1. Cook the potatoes; drain them;
2. in a food processor, combine the potatoes, 500 ml (2 c.) milk and half the corn; liquefy;
3. pour into a saucepan; add the cooked onion and bacon, the rest of the corn and a little more milk if needed;
4. season; stir in a knob of butter; serve hot.