Ingredients:
3 slices bacon
3 tablespoons onions ( chopped)
1 chicken bouillon cubes
1/4 cup boiling water
1 (10 1/2 ounce) cans cream of chicken soup
1 (15 ounce) cans cream-style corn
2 cups milk
1 dash salt
1/4 teaspoon thyme
1/2 teaspoon celery salt
Directions:
Fry bacon till crispy in a large heavy sauce pot. Remove and crumble bacon; set aside.
Cook onions in drippings from bacon until tender but not brown.
Drain drippings from onions.
Dissolve bouillon in the 1/4 cup of boiling water.
Add to onion and then all remaining ingredients to pan.
Stirring, bring to a boil over low heat.
Serve hot.
May sprinkle with chopped parsley if you wish.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.