Ingredients

4 oz. bacon, diced

1 small oninon, peeled and diced

2 celery stalks,de-stringed and diced

8 sprigs fresh thyme

salt and ground pepper

3 cups chicken stock

3 ears of corn, kernals shaved

5 oz. small potatoes, diced

1 fresh poblano pepper, diced

1 1/2 cup half and half

Preparation

  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.