Mother's Corn Chowder

It is that time of year where a good bowl of soup hits the spot. This is a family favorite.

Mother’s Corn Chowder

8 – 12 medium potatoes peeled and diced
2 medium onions chopped
6 stalks of celery, diced
1 lb. Bacon diced
2 cans cream style corn
1 can whole kernel corn (drained)
2 cans evaporated milk
1 cup milk (I used ½ & ½)
Salt and Pepper
1 tsp. thyme plus(I added ½ tsp powdered thyme)

Boil potatoes until fork tender. Drain.
In skillet, brown bacon pieces until fat runs clear. (Not Crispy)
Push to the side and add onions and celery. Cook until crisp tender.
Drain off liquid and add to the potatoes. Add cream style corn, whole kernel corn, evaporated milk, and enough milk/ ½ and ½ to cover, then season with salt and pepper, and thyme to taste.