8 slices bacon, cut into 1 inch pieces
2 c. cubed 1/2 inch new red potatoes
1 sm. onion, chopped
8 oz. (1 c.) dairy sour cream
1 1/2 c. milk
1/4 c. celery, finely diced
1 can (10 3/4 oz.) cream of chicken soup, condensed
8 oz. can whole kernel corn, drained
1/4 tsp. pepper
1/4 tsp. thyme leaves

In 3 quart saucepan cook bacon over medium heat for 10 minutes. Add potatoes and onions. Continue cooking, stirring occasionally until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).

(I cook the celery about 5 minutes in microwave before adding to soup.)