Fish Chowder - cooking recipe

Ingredients

4 strips bacon (about 4 oz.), cut in 1/2-inch pieces
1 c. chopped onion
2 (10 3/4 oz. each) cans condensed cream of potato soup
2 soup cans milk
1 (16 or 17 oz.) can corn kernels, drained
1 lb. codfish fillets (any kind of fish), cut in 1 1/2-inch chunks
1/2 tsp. dried thyme

Preparation

Cook bacon in a 3-quart pot 5 to 6 minutes until crisp. Remove with a slotted spoon to paper towel to drain.
Discard fat. Add onion to skillet. Cook 4 to 5 minutes until translucent. Stir in soup, milk and corn until blended.
Bring to a simmer. Stir in fish and thyme. Simmer 3 to 4 minutes longer until fish is opaque in center.
Sprinkle with bacon.
Serve with oyster crackers and a spinach salad.