Corn Chowder - cooking recipe

Ingredients

6 potatoes, peeled and diced
water
1 can (16 oz.) whole kernel corn, drained
1 qt. milk
1 large onion, diced
4 bacon strips, cooked and crumbled
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme

Preparation

Place potatoes in a Dutch oven or kettle, cover with water and cook until tender.
Drain.
Add remaining ingredients; bring to a boil.
Reduce heat and simmer for 15 minutes or until the onion is soft.
Yields 4 to 6 servings.