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Clairemont Bacon Corn Chowder
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6 slices bacon, cut into 1/2-inch pieces.
2 cups chopped onions
1 cup chopped red or green pepper
1/4 cup chopped celery 
2 bay leaves 
1 tsp salt 
1/2 teaspoon dried thyme 
1/4 tsp pepper 
2 17-oz cans cream-style corn 
2 17-oz cans whole kernel corn 
4 cups milk 

Cook bacon until crisp in large kettle. Discard all but 2 Tbsp fat. Add onions, red pepper, celery, and seasonings. Cook 10 mins over low heat, stirring occasionally until onion and red pepper are tender. Add corn and milk. Bring to a boil and simmer 15 mins. Discard bay leaves. 

Source:Clairemont School