Corn and Potato Chowder with Bacon

Okay, I know it is another soup, but it is just a perfect time of year for soup. (gluten free)

4 slices of bacon (applewood smoked bacon is preferable for this recipe)
1 1/2 Cups finely chopped onion
4 Cups corn kernals
1 tsp thyme
2 minced garlic cloves
1 Box reduced sodium chicken broth
1 Cup milk (you can use any milk acording to your preference or half and half if you are feeling decadent. I usually use 1% milk)
1 pound of small red potatoes cubed
Salt and pepper to taste

Cook bacon in large pot until crisp and then remove bacon and crumble it. Put it aside to add later.

Drain off half the fat in the pot and add onion to the pot and cook until tender

Add corn thyme and garlic to the pan and stir over heat for about a minute

Stir in potatoes, milk and broth. Bring to a simmer. Cover and cook until poatoes are tender. (About 10 minutes, but it depends on how small you cube your potatoes)

Transfer 3 1/2 cups of soup to a blender and puree. Then return the puree to the pot and stir.

Add salt pepper and the crumbled bacon.