Fish Chowder - cooking recipe

Ingredients

4 strips bacon, cut in 1/2-inch pieces
1 c. chopped onion
2 cans cream of potato soup
2 soup cans milk
1 can whole kernel corn
1 lb. codfish, cut into 1 1/2-inch pieces
1/2 tsp. dried thyme

Preparation

Cook bacon until crisp in 3-quart pot.
Remove and drain on paper towel.
Discard extra fat.
Put onions in pot; cook 4 or 5 minutes.
Stir in soup, milk and corn.
Bring to a simmer.
Stir in fish and thyme.
Simmer 3 to 4 minutes longer or until fish is translucent.
Sprinkle with bacon.