Summer Corn Chowder

I found this on a cute blog called A Feathered Nest. Looked good so I tried it and we all loved it! Ididn't use bacon or even add it. We did add cheese to top it off...for the kiddos really!


4 oz. Bacon (or 2 T. olive oil)
1/2 medium onion, diced
1 can diced green chili
2 ribs celery, diced
1/2 t. thyme
salt & fresh ground pepper
3-4 c. chicken stock (less stock if you want thicker soup)
2 1/2 c. 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 c. half & half
Cook bacon in stockpot until browned; remove and transfer to a paper towel, set aside. Discard all but 2 Tablespoons of the drippings. (OR...in stockpot, heat up 2 T. olive oil)
Add onions, celery, thyme, salt & pepper, and green chili; cook until onions are translucent. Add stock, bring to a boil. Reduce heat and simmer about 15 minutes.Add corn & potatoes; cook until potatoes are tender, about 10 minutes.
Remove from heat. Add half and half, as well as the chicken, and simmer until soup is hot. Taste and adjust seasoning with salt.Ladle soup into bowls and garnish by crumbling bacon on top.