Chicken Corn Chowder With Thyme - cooking recipe

Ingredients

8 slices bacon
4 green onions, chopped
1 onion, chopped
2 celery ribs, chopped
1 (32 ounce) carton chicken broth
2 large potatoes, diced
1 (14 ounce) bag frozen baby white corn kernels
1 1/2 cups cooked chicken
3 tablespoons chopped fresh thyme (or 1 tsp dried)
2 cups half-and-half
salt
ground black pepper

Preparation

In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 1 tablespoon of the bacon fat from the pan.
Saute the onions and celery in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 20 minutes or until the potatoes are just fork tender.
Add corn, chicken, and thyme. Cover. Simmer for 5 minutes or so just until corn is heated through.
Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with crumbled bacon and scallions. Serve.