1/2 lb. bacon
1/2 c. chopped celery
3 1/2 c. milk
1/4 tsp. thyme
1 lg. onion, chopped
2 cans (17 oz.) 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.