Wild Rice Chowder

8 bacon strips, diced
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cooked wild rice
1 can (12 ounces) evaporated milk
2 cups (8 ounces) cubed process American cheese
2 tablespoons minced fresh parsley

In a large saucepan, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings.

Saute onion in drippings until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Stir in the wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, parsley and bacon; cook and stir until heated through and cheese is melted. Makes 6-8 servings.