The Perfect Corn Chowder

I have to make this serving in bulk every time hoping to have some leftovers for the next day, but it seems no matter how much I make, it gets DEVOURED a short while after I make it. My family's only excuse is "we can't help it, it's so good!" This soup/chowder is with out a doubt my absolute FAVORITE of all others. There are multiple flavors with every bite, but tastes nothing like any other soup/chowder I have ever eaten. I guarentee you will love this recipe,... it's definately worth every second of cooking it, and some more.

• Ready In: 45 mins
• Serves: 4-5

Ingredients

• 6 -7  slices bacon
• 1  medium onion, chopped
• 2  cups milk
• 2  cups whole kernel corn (frozen or canned)
• 2 -3  dashes pepper
• 1⁄2 teaspoon dried thyme
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 2  cups instant mashed potatoes (already made ( use brand that requires milk and margarine or butter)

Directions

1. Cook bacon until crisp. Remove bacon only from pan, leave drippings. Leave bacon dry and cool, (will be crumbled later).
2. Cook onion in bacon drippings until tender and golden in color, remove from heat. Again leave drippings pan but this time along with onions.
3. Make instant potatoes, be sure to use a brand that requires butter/margarine, milk, and water.
4. In a medium pot add milk, corn, condensed cream of mushroom soup, pepper, onions and all of drippings left over. Stir and bring to a boil.
5. Stir in the potatoes, then with fingers break bacon into tiny pieces and add to soup. Add thyme, stir. Make sure to stir well or the potatoes will stay mashed together.
6. After everything has been boiling for at least 10-15 minutes, and being stirred occasionally, remove from heat. After the chowder has cooled to the temperature you wish to eat it at--ENJOY!