The Perfect Corn Chowder

• 6 -7 slices bacon
• 1 medium onion, chopped
• 2 cups milk
• 2 cups whole kernel corn (frozen or canned)
• 2 -3 dashes pepper
• 12 teaspoon dried thyme
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 2 cups instant mashed potatoes (already made ( use brand that requires milk and margarine or butter)

1. Cook bacon until crisp.
2. Remove bacon only from pan, leave drippings.
3. Leave bacon dry and cool, (will be crumbled later).
4. Cook onion in bacon drippings until tender and golden in color, remove from heat.
5. Again leave drippings pan but this time along with onions.
6. Make instant potatoes, be sure to use a brand that requires butter/margarine, milk, and water.
7. In a medium pot add milk, corn, condensed cream of mushroom soup, pepper, onions and all of drippings left over.
8. Stir and bring to a boil.
9. Stir in the potatoes, then with fingers break bacon into tiny pieces and add to soup.
10. Add thyme, stir.
11. Make sure to stir well or the potatoes will stay mashed together.
12. After everything has been boiling for at least 10-15 minutes, and being stirred occasionally, remove from heat.
13. After the chowder has cooled to the temperature you wish to eat it at--ENJOY!

bacon, onion, milk, whole kernel corn, pepper, thyme, condensed cream, instant mashed potatoes

Taken from www.food.com/recipe/the-perfect-corn-chowder-200599 (may not work)