Chicken and Corn Chowder with Thyme

• 3 slices bacon, chopped
• 1 medium onion, chopped
• 1 14 1/2-ounce can low-salt chicken broth
• 1 10-to 12-ounce russet potato, peeled, cut into 1/2-inch pieces
• 2 cups corn kernels, fresh or frozen (about one 10-ounce package frozen)
• 6 to 8 ounces skinless boneless chicken thighs, cut into 1/2-inch pieces (about 1 cup)
• 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
• 1 cup half and half

1. Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes.
2. Using slotted spoon, transfer bacon to paper towels and drain.
3. Discard all but 2 tablespoons drippings from pan.
4. Add onion; saute until beginning to soften, about 3 minutes.
5. Add broth and potato.
6. Cover pan; simmer 5 minutes.
7. Add corn, chicken and thyme.
8. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes.
9. Add half and half and bring to simmer, about 2 minutes.
10. Season chowder to taste with salt and pepper.
11. Ladle into bowls.
12. Sprinkle with cooked bacon and serve.

bacon, onion, lowsalt chicken broth, potato, corn kernels, chicken thighs, thyme

Taken from www.epicurious.com/recipes/food/views/chicken-and-corn-chowder-with-thyme-618 (may not work)