In 4-quart saucepan, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings in pan. Cook onion in drippings, stirring frequently, about 2 minutes or until soft.
Using wire whisk, stir flour, salt and pepper into onion mixture. Cook over medium-high heat, stirring constantly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir edamame, both cans corn, potatoes and reserved cooked bacon into milk mixture. Heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are tender.
Top each serving with parsley.