Chicken, Corn and Bacon Chowder

Melt butter in a large saucepan. Add the onion and sauté over medium heat until softened. Add the chicken and bacon and continue cooking until the meats colour.

Add the Wattie's Cream Style Corn, chicken stock, potatoes and thyme. Stir while bringing to the boil. Reduce the heat to low, cover and simmer for 25 minutes or until the chicken is cooked and potatoes are tender. Stir in the cream or milk if using and add the chopped parsley before serving with crusty bread.