Summer Corn Chowder

This recipe is from Martha Stewart

2 slices of bacon, cut into small pieces and cooked
1 small onion, diced
2 celery stalks, diced
1 sprig fresh Thyme (you can add dried but fresh is better)
3 c chicken broth 3
ears fresh corn with kernel shaved from cob
4-6 small white new potatoes cut into ½ inch slices
1 poblano pepper
1 ½ c half and half

Cook bacon and remove from pan. Leave about 2 Tbsp of bacon grease and add onion, celery, thyme and cook over med-low heat until tender. Add the broth, cover, and bring to a boil. Reduce heat to medium and cook for 15 min with lid off. Add the corn, potatoes, and pepper and cook until the potatoes become tender. Remove the thyme and discard. Add the half and half, season with salt and pepper, and add bacon pieces back in. Simmer until hot