Bacon Corn Chowder
1/2 pound bacon
1/2 cup chopped celery
3 1/2 cups milk
1/4 teaspoon thyme
1 large onion, chopped
2 cans (17 ounce) cream style corn
In a large saucepan, fry diced bacon until crisp. Remove from pan and drain on
paper towels. Pour most of grease out of pan and saute onion and celery pieces
until limp. Stir in corn, milk and thyme. Heat, stirring occasionally until
chowder starts to bubble. Stir in bacon. Season to taste. Garnish with chopped
parsley and serve hot. Serves 4.
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