Gayle’S Corn Chowder

• 12 whole Medium Potatoes, Peeled And Diced (You Can Use 8 To 12 Potatoes)
• 1 pound Bacon, Diced
• 2 whole Medium Onions, Chopped
• 6 stalks Celery, Diced
• 30 ounces, weight Canned Cream Style Corn
• 15 ounces, weight Canned Whole Kernel Corn, Drained
• 24 ounces, fluid Evaporated Milk
• 1 cup Milk Or Half-and-Half
• Salt And Pepper, to taste
• 1 teaspoon Thyme Leaves
• 1/2 teaspoons Powdered Thyme

1. Boil potatoes until fork tender. Drain.
2. In a skillet, brown bacon pieces until fat runs clear (not crispy). Push to the side and add onions and celery. Cook until crisp tender.
3. Drain off liquid and add to the potatoes. Add cream style corn, whole kernel corn, evaporated milk, and enough milk or half-and-half to cover, then season with salt and pepper, and thyme to taste.

potatoes, bacon, onions, stalks celery, cream style corn, kernel corn, milk, milk, salt, thyme, thyme

Taken from tastykitchen.com/recipes/soups/gayles-corn-chowder/ (may not work)