Summer Corn Chowder

Put the bacon pieces into the bottom of your Emile Henry Stewpot. Over medium heat cook the bacon until crispy. Using a fine skimmer, remove the bacon and place on a paper towel. Keep two tablespoons of bacon fat and discard the rest. Put the stewpot back on the stove and add the sweet onion, scallions, celery, peppers, and thyme. Sauté over medium high heat until vegetables begin to soften, about 5-7 minutes. Add the corn, chili powder, and red pepper flakes. Mix and sauté for another 5 minutes, stirring occasionally. Pour the chicken broth and half & half into the stewpot, bring to a boil. Once boiling add the grated potato. Cover with the lid, turn heat to low, and cook for about 15 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with the bacon before serving.