Grandma's Corn Chowder

1⁄4 lb. bacon, chopped
3⁄4 cup chopped celery
1 large onion, chopped
2 large potatoes, diced
2 cups water
1⁄2 tsp. thyme
1 tsp. salt
1 (16-oz) can creamed corn
1 (16-oz) can whole corn, drained
1 cup milk

Sauté bacon in large stockpot until crisp. Remove bacon and sauté onion and celery in reserved bacon drippings. Drain. Add potatoes, water, thyme, salt, and pepper. Mix well. Cook for 15 minutes or until potatoes are soft. Add corn and milk and stir. Heat, but do not boil. Ladle hot chowder into bowls and top with pieces of bacon.