4 slices bacon, diced and cooked
1/4 to 1/2 cup chopped onion
3 potatoes, pared and diced
1 cup sliced celery
1 regular size can chicken broth
1 tsp. salt
1/4 tsp. thyme
dash pepper
1 1/2 cups milk
1 regular size can creamed corn
1 tsp. dried parsley
Cook bacon until crisp; add onion, potato, and celery; saute. Stir in broth, salt, thyme, and pepper. Boil; reduce heat. Cover and simmer 15 to 20 minutes. Add milk, corn, and parsley. Mix well. Heat through. Add more milk if more broth is desired. Sprinkle cheddar cheese on top when serving, if desired.
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