| | Directions | | In a large pot, cook bacon on medium high heat. Keep 2 T. bacon grease and drain the rest. Set bacon aside. Add onions, celery, thyme, salt and pepper to the bacon grease ancd cook medium-low heat for 8 minutes, stirring regularly. When celery and onion are semi-soft, add chicken stock and bring to a boil. Reduce to medium and simmer for 15 minutes. Add corn, potatoes, and chiles and cook 8 to 10 minutes longer or until vegetables are soft. Remove from heat to add Half and Half. Stir to heat through. Garnish with crumbled bacon. |
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| Ingredients | | - |  | 4 ounces bacon, cooked crisp and crumbled |
| - | | 1/2 cup onion, diced |
| - | | 3/4 cup celery, diced |
| - | | 1/2 teaspoon thyme |
| - | | 1/2 teaspoon Salt |
| - | | pepper to taste |
| - | | 3 cups chicken stock |
| - | | 2 1/2 cups fresh corn corn, cut off the cob |
| - | | 5 ounces new red potatoes, cut into 1/2 inch slices |
| - | | 1/2 a small can green chiles or 1 diced, seeded poblano pepper |
| - | | 1 1/2 cups half and half |
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