Summer Corn Chowder

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   1. Cook bacon; set aside.Discard all but 2 tbsp. of bacon fat. 2. Add onion, celery, thyme and salt and pepper to taste; cook until translucent, about 8 minutes. Add stock, cover, and bring to a boil. reduce heat and simmer with lid ajar for 15 minutes. 3. Add corn, potatoes and poblano pepper; cook uncovered until the potatoes are tender, about 8 minutes. Remove and discard the thyme. Add half and half, and simmer until soup is hot. Season with salt and pepper and garnish with reserved bacon pieces. Serve hot.

* Per serving · 4 servings · Values may vary.

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