Chicken Potato Chowder

This soup was very similar to a corn and bacon chowder I have made before, but more hearty and filling and enough to satisfy my husband for a meal. It rained all day here (thankfully! we needed it!) and it seemed like a perfect day for soup. I love soup and all the fall foods...I think I am on a mission to seek out every pumpkin flavored product on the market. There are so many new ones this year!
Served with garlic bread, this was a super filling comfort food meal that both of us really enjoyed. I hope you do, too!

Chicken Potato Chowder

adapted from Joelen's Culinary Adventures

6 slices bacon, diced
2 cloves garlic, minced
30 oz chicken broth
2 large potatoes, diced
4 cups frozen corn
2 boneless skinless chicken breasts, cubed
1 1/2 tbsp dried thyme
2 cups fat free half and half
salt and pepper to taste
shredded cheese and green onions to garnish

Cook bacon until crispy in a large stock pot. Remove bacon to paper towel lined plate and remove all but 2 tbsp bacon fat from the pan.
Saute the garlic in the bacon fat until fragrant, about 30 seconds. Add potato and broth to the pot, cover, and simmer 10 minutes.
Add chicken and thyme, cover, and simmer about 20 minutes or until chicken and potatoes are cooked.
Stir in corn and half and half and simmer another 5 minutes or until half and half is heated. Taste and adjust seasonings with salt and pepper (don't forget you're adding bacon in so don't salt it too much!).
Garnish with cheese, bacon, and green onions.