|Bacon slices||4 , cut into 1 inch strips|
|Green onions/1 medium size yellow onion, peeled and chopped||4 , trimmed and chopped|
|Sweet pepper||1 Medium, cored, seeded and chopped (Red / Green Colored)|
|Water||1 Cup (16 tbs)|
|Sweet corn/1 package, 10 ounces frozen whole kernel corn||2 Cup (32 tbs), frozen (Cut From 4 Medium Size Ears)|
|Half and half/Milk||2 Cup (32 tbs)|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
1. Cook the bacon in a 2-quart saucepan over moderately high heat until crisp—about 5 minutes. Using a slotted spoon, remove the bacon to paper toweling to drain. Set aside.
2. Pour all but 2 tablespoons of the bacon drippings from the saucepan, add the green onions and red pepper, and cook for 5 minutes over moderate heat, or until the vegetables are soft. Add the water and corn, and simmer, covered, for 10 minutes. If you are using frozen corn, break up the block with a fork and cook for 5 minutes.
3. Add the half-and-half, and reheat, uncovered, to serving temperature. Do not let the soup boil or it may curdle. Stir in the parsley, salt, and black pepper. Sprinkle each serving with some of the reserved bacon.