2 slices bacon
1/2 c. chopped onion
Thyme
1 can cream of chicken soup
1 soup can milk
1/2 c. cream style golden corn

In saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Cook onion with thyme in drippings until tender. Stir in soup, milk and corn. Heat; stir often. Garnish with bacon. Makes 3 cups.