Potato Bacon Chowder

1 lb. bacon, cut up
2 cups chopped onion
4 cups frozen hash browns
2 cups water
1 teaspoon salt
   pepper
2 10¾-oz. cans cream of chicken soup
2 cups sour cream
3½ cups milk
1 tablespoon dried parsley

Cook bacon. Add onion and sauté for 3 minutes. Drain off grease. Add hash browns, water, salt and pepper. Cook until tender. Stir in soup, sour cream and milk and heat until warm. DO NOT BOIL! Sprinkle parsley on top.