Corny Chicken Soup

• 3 slices bacon
• 3 tablespoons onions (chopped)
• 1 chicken bouillon cube
• 14 cup boiling water
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (15 ounce) can cream-style corn
• 2 cups milk
• 1 dash salt
• 14 teaspoon thyme
• 12 teaspoon celery salt

1. Fry bacon till crispy in a large heavy sauce pot.
2. Remove and crumble bacon; set aside.
3. Cook onions in drippings from bacon until tender but not brown.
4. Drain drippings from onions.
5. Dissolve bouillon in the 1/4 cup of boiling water.
6. Add to onion and then all remaining ingredients to pan.
7. Stirring, bring to a boil over low heat.
8. Serve hot.
9. May sprinkle with chopped parsley if you wish.

bacon, onions, chicken, boiling water, cream of chicken soup, creamstyle, milk, salt, thyme, celery salt

Taken from www.food.com/recipe/corny-chicken-soup-57608 (may not work)