Corn Chowder

Corn Chowder

1 pound can cream-style corn

3 slices bacon, cut in 1/2-inch pieces

1/4 cup chopped onion

21/4 cup chopped celery

1 1/2 cups diced cooked potatoes

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/8 teaspoon thyme

2 cups milk

1 cup water

2 tablespoons butter

Fry bacon in skillet until almost crisp. Add onions and celery. Saute until tender; drain. Combine bacon mixture, potatoes, water, salt, pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and corn. Heat thoroughly; do not boil. Top each serving with 1 teaspoon butter.