Does anyone else live on soups when the cooler weather hits?  Nothing feels as cozy as a simmering pot of soup and fresh, hot bread on a chilly fall evening!  (If your feeling industrious, make a double batch and freeze half...it freezes wonderfully!)

3-4c. cooked, cut-up chicken (I use rotisserie from the store)

6 slices bacon

1 Tbsp olive oil

2 stalks celery, diced

1 medium onion, diced

1-2 russet potatoes, peeled and diced

4 ears fresh corn, removed from cob and cob scraped (In a pinch, use frozen or canned)

1-2 tsp fresh thyme

1-1/2 c. cream or milk

3c. chicken stock

salt & pepper to taste

Heat bacon in oil until almost crisp, about 5 minutes.  Add celery and onions and cook until beginning to soften, about 6 minutes.  Add the potatoes, corn and thyme.  Continue to cook, stirring occasionally until onions and corn are soft, about 8 minutes.  Add broth to the pot, bring to boil and simmer for 10 minutes until potatoes are tender.  Blend about half of the soup using a blender or an immersion blender.  Add cream and chicken and simmer to heat through.  Optional:  add shredded cheese on individual servings.  Enjoy!