Summer Corn Chowder

4 oz bacon (or 2 T. olive oil)

1/2 medium onion, diced

1 can diced green chili

2 ribs celery, diced

1/2 tsp. thyme

salt & fresh ground pepper

3-4 cups chicken stock (less stock if you want thicker soup)

2 1/2 cups yellow summer corn (or 1 medium bag of frozen corn)

5 oz. red potatoes, diced (about 4-5 medium sized potatoes)

1-2 pieces grilled chicken, diced

1 1/2 cups half and half

Cook bacon in stockpot until browned; remove & transfer to a paper towel, set aside. Discard all but 2 T. of the drippings. (or in stockpot, heat up 2 T. olive oil). Add onions, celery, thyme, salt & pepper & green chili; cook until onions are translucent. Add stock, bring to a boil. Reduce heat & simmer about 15 minutes.

Add corn & potatoes; cook until potatoes are tender, about 10 minutes. Remove from heat. Add half & half, as well as the chicken, & simmer until soup is hot. Taste & adjust seasoning with salt.

Ladle soup into bowls & garnish by crumbling bacon on top.