Red Pepper White Corn Chowder with Chicken

1/4 c. bacon, cut into 1 and 1/2" pieces
1 sweet white onion chopped
2 cups fresh white corn cut from the cob plus creamy bits obtained by running knife down each
de-cornedcob (or you can use frozen white petite sweet corn)
1 red pepper chopped
2 cooked boneless, skinless chicken breasts cut into bite size pieces (or you can buy a rotisserie
chicken, and pull white and dark meat off the bones)
2 c. Low sodium chicken broth
2 julienned carrots cut in 1" strips
1-2 c. frozen petite peas (I use Trader Joe's - they are unbelievably sweet!)
2 t. dried thyme
1-3 bay leaves (depending on size)
1 c. milk (your choice of percentage)
1 c. heavy cream
A couple of drops of Liquid Smoke (to taste)
S&white pepper
Fresh thyme sprigs
Plain Greek yogurt

Saute bacon, onion, red pepper, and chicken. Add chicken stock, and bring to boil. Add rest of ingredients (except fresh thyme and yogurt), and simmer until corn is tender, and peas are cooked. Garnish with chopped fresh thyme, and a small dollop of plain Greek yogurt. I would serve this with a salad of jicama, hearts of palm, kalamata olives, celery, radishes, and a light mustard vinaigrette. A nice warm artisan bread with SOFT butter would be delightful, as well.

Have FUN today.

Love,

Deb