Kaleidoscope Corn

3 cans crisp corn
8 ounces bacon, diced into small pieces
1 red bell pepper, chopped
1 green pepper, chopped
1 small red onion, chopped
salt & pepper to taste
6 ounces cream cheese, small cubes
1/3 cup milk
1/3 cup finely sliced green onion
2 tablespoons fresh parsley, chopped

Cook bacon in a large skillet until crisp. Place chopped bacon on paper towels to drain. Remove bacon fat while leaving about a tablespoon in the skillet; heat to medium-high. Add red and green peppers and onion, then season with salt and pepper. Saute for about 5 minutes or until tender. Add cream cheese and milk, then stir until cheese is melted. Add more milk 1 tablespoon at a time to get right consistency (3-4). Stir in green onions, parsley, drained corn and heat through, then add half of the bacon. Place in bowl and sprinkle with the rest of the bacon and fresh chopped parsley.