Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             slices  chopped bacon
  1             medium  chopped onion
  1       14 1/2 ounce  low-salt chicken broth
  1              10 oz  russet potato -- peeled, cut in 1/2"
                        (10 to 12)
                        -- pieces
  2               cups  corn kernels -- fresh or frozen
  6             ounces  skinless boneless chicken thighs -- up to 8-oz cut in
                        -- 1/2"-pieces
  2        tablespoons  fresh thyme
  1                cup  half and half

Preparation:

Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; saut‚ until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. Menu Suggestion: Complement the delicious soup with biscuits and a spinach and red bell pepper salad. top it all off with some sliced sweetened plums spooned over vanilla ice cream.

Nutritional Information:

449 Calories (kcal); 17g Total Fat; (29% calories from fat); 21g Protein; 70g Carbohydrate; 45mg Cholesterol; 101mg Sodium