2 thick slices bacon, cut into bite-size pieces
1 c. coarsely chopped onions
1/2 c. chopped red or green pepper
1 bay leaf
3/4 tsp. salt
1/4 tsp. celery salt
1/4 tsp. dried thyme leaves
Few grains of pepper
1 (17 oz.) can cream-style corn
1 (17 oz.) can whole kernel corn
2 c. milk

In a heavy, 4-quart saucepan cook bacon until crisp (moderate heat). Pour off and discard all but 1 tablespoon fat. Add onions, red pepper and seasonings. Cook 10 minutes over low heat, stirring occasionally, until onion and pepper are tender. Add corn and milk, bring to a boil and simmer 15 minutes. Discard bay leaf before serving.