Corn and Chicken Chowder

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
3/4 cup onion, chopped
3/4 cup green and/or red bell pepper, chopped
3 cups Today's Harvest Frozen Whole Kernel Corn
1 can Bowman & Landes Chicken Broth
1 cup potato, peeled and cubed
1 cup half and half
2 Tbsp all-purpose flour
2 tsp fresh thyme, snipped
1/4 tsp sea salt
1/4 tsp ground black pepper
1¼ cup DLM Rotisserie Chicken, chopped
2 slices DLM Uncured Bacon, crisp-cooked, drained, and crumbled
Fresh thyme sprigs for garnish (optional)

In a large saucepan, heat oil over medium heat. Add onion and peppers; cook until tender, stirring occasionally. Stir in corn, broth, and potato. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.

In a small bowl combine half and half, flour, snipped thyme, salt, and black pepper; stir into corn mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Add chicken and bacon; cook and stir until heated through. Garnish with thyme sprigs and serve immediately.

Makes 4 servings
Cook Time: 1 Hour

Per serving: 410 calories; 18g total fat; 7g saturated fat; 65mg cholesterol; 612mg sodium; 43g total carbohydrates; 6g dietary fiber; 24g protein;

Allergy Warning: Contains milk and wheat