Cook the bacon in a Dutch oven over medium-high until crisp, about 5 minutes. Drain the bacon on a plate lined with paper towels, reserving the drippings in the Dutch oven. Add the onion and garlic to the Dutch oven, and cook, stirring often, until slightly softened, about 3 minutes.
Whisk together the milk and flour; add to the mixture in the Dutch oven, and bring to a boil over high, stirring constantly. Reduce the heat to medium. Stir in the corn kernels, hash browns, cream-style corn, pepper, and salt, and cook until the vegetables are tender and the soup is thickened, about 3 minutes. Crumble the bacon, and sprinkle over the soup. Sprinkle with the parsley, if desired. (serving size: 1 1⁄4 cups): CALORIES 320; FAT 9g (sat 5g, unsat 2g); PROTEIN 13g; CARB 50g; FIBER 4g; SUGARS 18g (added sugars 0g); SODIUM 608mg; CALC 22% DV; POTASSIUM 16% DV
Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848753798/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848753798&linkCode=as2&tag=craftfocom-20&linkId=8ac52bb747830815862622ddc722eeeb">The All-New Fresh Food Fast: 200+ Incredibly Flavorful 5-Ingredient 15-Minute Recipes (Cooking Light)</a>.