Serves 6; can be doubled.
Ingredients
4 strips bacon, diced
1 large scallion, minced (white and green parts), or 1 small onion, diced
1/4 cup diced red bell pepper, or a mix of red and green (I like to use mini peppers, and cut them in rings)
16 oz frozen corn
1 tsp dried thyme, or 2 tsp fresh thyme leaves
2 Tbsp butter
3 Tbsp all-purpose unbleached flour
4 cups chicken broth, homemade or low-sodium store-bought
3 cups chopped cooked chicken (leftover, or rotisserie chicken)
1 cup half-and-half (do not use fat-free)
Fresh black pepper, to taste
Directions
In a Dutch oven or heavy stock pot, cook the bacon over low-medium heat until the fat renders out, and the bacon browns but does not get crisp.
Add the scallion (or onion) and bell pepper, and cook, stirring occasionally, for 3-4 minutes, until the onion is translucent (or softened, if you're using scallion).
Stir in the frozen corn and thyme. Cook, stirring frequently, to allow the flavors in the pot to mingle, for 2-3 minutes. Toss in the butter, keep stirring, and let the butter coat the corn and vegetables.
Sprinkle the flour over the vegetables, and stir to incorporate it thoroughly with the butter in the pan. This will take just a minute. Then, pour in the chicken stock; it should start to thicken a little bit right away.
Bring the soup to a boil, and stir in all of the cooked chicken.
Reduce the heat to low, and cook for 5 minutes. Add the half-and-half, and cook for an additional 5 minutes, stirring occasionally. Season to taste with fresh black pepper; if you are using homemade stock, you might also need to add some kosher salt.
Serve hot. Or, cool completely, and refrigerate for several hours or up to a day before you plan to serve.