4 slices bacon
1 (4 oz.) can mushrooms
1/2 c. chopped onion
1/8 tsp. thyme leaves, crushed
1 can cream of celery soup
1 can chicken vegetable
1 soup can of water
1 1/2 c. cooked diced chicken
1 (8 oz.) can whole kernel corn, undrained
1 1/2 c. canned tomatoes, cut up
Dash pepper

In saucepan, cook bacon until crisp. Remove and crumble. Pour off all but 2 tablespoons of drippings. Brown mushrooms and cook onions with thyme in drippings until tender. Add bacon and remaining ingredients. Heat and stir occasionally.