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In a large skillet, brown the 3 slices of bacon. Remove the bacon and drain the bacon on paper towels. Leave the bacon drippings in the skillet. To the skillet with the bacon drippings, add the corn, onions and red bell peppers. Saute over medium high heat, stirring occasionally until the corn begins to brown. Add the flour. Reduce the heat to medium low and continue cooking for a few minutes, just long enough to cook out the flour taste. Stir in the milk. Add the parsley.
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