SUMMER CORN CHOWDER

4 oz. bacon, cut into 1/4-in. dice
1 small onion, peeled and cut into 1/4-inch dice (about 1 cup)
2 ribs celery, strings removed, cut into 1/2-inch dice (about 3/4 cup)
8 sprigs thyme
Salt and freshly ground pepper, to taste
3 cups low-sodium chicken stock, skimmed of fat
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 oz. small fingerling potatoes,* skin-on and cut into 1/2-inch slices
1 poblano chile, seeded and cut into 1/2-inch dice
1 1/2 cups half-and-half

Place bacon in a small stock pot over medium high heat and cook, stirring occasionally, until bacon is golden brown and all fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to a paper towel and set aside. Discard all but 2 tablespoons bacon fat.

Add onions, celery, thyme, salt and pepper to stock pot. Cook over medium heat until translucent, about 8 minutes.

Add stock and bring to a boil. Reduce heat to medium and simmer about 15 minutes.

Add corn, potatoes and chile and cook until potatoes are tender, about 8 to 10 minutes.

Remove and discard thyme, add half-and-half and simmer until soup is hot.

Adjust seasonings with salt and pepper, garnish with reserved crisp bacon pieces and serve immediately.

*Small new potatoes can be substituted for fingerlings.

Makes 4 servings
Adapted from source: Martha Stewart Living magazine