Heat the butter in a medium pan and fry the onion and bacon for 5 minutes until the onion is soft. Add the potatoes and stock and bring to the boil. Simmer for 15 minutes or until the potatoes are tender.
Add the milk and sweetcorn, bring back to the boil for a minute or two, then stir in the parsley and pack into hot food flasks.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.