From the kitchen of Angelina Amalfi--


4 strips bacon, chopped
1 medium onion, chopped
1 red potato (about 8 oz.) chopped
2 ears corn--remove kernals
1 poblano or Anaheim chile, chopped (no veins or seeds)
1 can (14 oz.) chicken broth
2 sprigs thyme
1/4 tsp. salt
1/2 cup whipping cream

In a large saucepan or skillet (one that has a cover available), cook bacon until light brown. Drain off all but about 1-2 tablespoons of bacon drippings. Over medium heat, add onion. Cook until onion softens. Add potato, corn kernals and chile. Cook an stir about a minute to lightly sear, then add broth.

Cover pan, turn heat to high and bring soup to a boil. Add thyme and salt. Reduce heat and simmer, covered, until potatoes are tender (about 10 minutes). Stir in cream, then simmer, uncovered, about five minutes more.  Remove thyme sprigs and serve.

Makes about 4 one-cup servings.