Smoky Corn Chowder

Ingredients:
1 16 ounce bag of frozen corn
4 slices bacon cut crosswise into 1/2 inch strips
2 T. butter
1 medium onion chopped
1/2 cup celery
1/2 cup carrot
1 T. fresh thyme leaves chopped or 1/2 tsp. dried leaves
1 tsp. ground cumin
salt and pepper
3 large Yukon gold potatoes peeled cut into bite size chunks
32 oz. chicken broth
1/2 cup half and half
Garnish:
cheese, green onions, sour cream
Directions:
Step 1: In a 6 quart pot on medium, cook bacon until crisp. Remove bacon to paper towels, and pour off bacon drippings.
Step 2: Melt butter in the pot and add onion, celery, carrot. Cook until tender about 10 minutes. Stir in thyme, cumin, and 1 tsp. kosher salt, 1/2 tsp cracked black pepper. Add potatoes, broth and 1 cup water and corn, bring to boil then reduce heat and simmer covered for 10 minutes.
Step 3: Pour 2 cups soup into a blender and puree until smooth. Return to pot and add the half and half stir and remove from heat.
Garnish: with bacon, green onions,cheese and or sour cream
Makes 6 servings.
Recipe adapted from Redbook