Categories: Soups/stews 
      Yield: 3 servings 
  
      2    Slices of bacon                     1 cn Cream of chicken soup 
    1/2 c  Chopped onion                       1    Soup can of milk 
      1 ds Crushed thyme leaves              1/2 c  Creamed corn 
  
  In saucepan, cook bacon until crisp. Remove and crumble. Pour off all but 2 
  T. drippings. Cook onion with thyme in drippings till tender. Stir in soup, 
  milk, corn and bacon. Heat; stirring often. Makes 3 cups.