Warm the 6-quart pot over medium heat and fry the bacon until the fat renders and the bacon browns, about 4 to 5 minutes. Add the onion and cook until it’s translucent, about 3 to 4 minutes. Whisk in the flour and cook slowly it until the mixture is lightly browned and has a slightly nutty flavor, about 10 minutes. If it still tastes like flour, it’s not ready.

Whisk in the chicken broth 1 cup at a time until the flour mixture is thoroughly combined with the broth, then the stir in the potatoes and cover the pot. Bring to a boil then reduce heat and simmer until the potatoes are tender, about 10 minutes. Use a potato masher to mash some of the potatoes to thicken the soup, but make sure to leave plenty of chunks.

Add the corn, Lactaid® Whole Milk, and parsley, then salt and pepper to taste. Bring to a simmer and cook until the corn is hot and tender. Remove from heat and serve garnished with parsley and oyster crackers.