Ingredients

• 2 tablespoons vegetable, corn or olive oil
• 4 slices smoky lean bacon, chopped (optional)
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 to 3 ribs celery with leafy tops, finely chopped
• 1 small red bell pepper, finely chopped
• 2 cups organic defrosted corn kernels or 2 fresh ears of corn, cut into 1-inch chunks, cob and all
• 2 tablespoons fresh thyme, finely chopped
• 1 bay leaf
• 1 round tablespoon Old Bay seasoning
• 2 tablespoons seeded and puréed chipotle in adobo sauce
• 1 14-ounce can petite diced tomatoes
• 1 quart chicken stock
• Salt and pepper
• 2 cups lightly crushed blue corn tortilla chips, such as unsalted Xochitl brand
• Fixins:
• Shredded Monterey Jack or Pepper Jack cheese
• Diced avocado
• Lime wedges
• Chopped cilantro or parsley
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