Classic Corn Chowder

Pretty sad I'm still making soup in May. Smith girls this is page 76 of our book we got for mother's day.
3-4 slices bacon, chopped
1 onion, diced
1 celery stalk, diced
2 carrots, peeled and sliced
3 small red or yellow potatoes, with skin, diced
1 14 oz can chicken broth
1/2 tsp dried thyme
1/2 tsp salt
3/4 cup frozen corn
1 15 oz can creamed corn
1 cup whole milk or half & half
pepper

- In a large pot, cook bacon until crisp. Remove to paper towels and set aside. Drain off all but 1 tbs of bacon fat. Add onion, celery and carrots to pot. Cook over med heat until onion softens, about 5 min. Add potatoes, broth, thyme and salt. Cover and simmer until potatoes are fork tender, about 8-10 min. Stir in corn, creamed corn, milk and cooked bacon. Simmer 8-10 more min, then season with lots of pepper and additional salt if desired.