Italian Oven Chowder

To enjoy this hearty chowder as the Italians do, be sure to include the oysters.

4 slices bacon
2 large carrots, sliced 1/2 inch thick
2 medium parsnips, sliced 1/2 inch thick,
    cutting larger pieces in half
2 medium onions, cut into thin wedges
3 medium potatoes, chopped
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
2 cups milk
2 cups frozen whole kernel corn
1 pint shucked oysters with juice (optional)
Snipped chives or parsley (optional)

In a 4-quart Dutch oven cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in the pan. Drain bacon on paper towels; crumble and set aside.

Add carrots, parsnips, and onions to Dutch oven. Cook over medium heat for 8 to 10 minutes or till brown, stirring occasionally.

Add potatoes, chicken broth, garlic salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. (At this point the soup can be cooled, covered, and chilled in the refrigerator overnight.)

In a small mixing bowl stir together melted margarine or butter and flour. Stir flour-margarine mixture, milk, and corn into chowder mixture in Dutch oven. Cook and stir over medium heat until slightly thickened. If desired, add oysters and liquid to soup; heat through. Sprinkle each serving with crumbled bacon and chives or parsley, if desired.