Fish Chowder

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.