Bacony Chicken Chowder

Ingredients:

1 rotisserie chicken
4 slices thick cut bacon
1 yellow onion
4 fat cloves of garlic
2 large carrots
4 stalks of celery
8 oz. frozen corn
4 small Yukon Gold potatoes
6 cups chicken broth
2 tsp sea salt
1/3 cup half and half
Several sprigs of fresh rosemary and thyme, and sage leaves to taste.

Give the onion a fairly course chop, and slice the carrot and celery into 1/3" pieces. Mince garlic. Cut potatoes into 1/2" cubes.

Cook the bacon in giant soup pot until quite crispy. Remove the bacon, but leave the grease. Add the onion and garlic. Cook for two minutes, then add the rest of the veggies and potatoes (except for celery) and stir to coat with bacony goodness. Once thoroughly mixed, with brown bits dredged from the bottom, add the chicken broth and bring to a medium boil for 10 minutes.

Add rosemary, thyme, sage, celery and salt, and reduce to a simmer for another 10 minutes. In the meantime, crumble the bacon and remove all the meat from the rotisserie chicken by hand (if you don't eat the skin as you go, God kills a kitten).

Add chicken to pot, along with bacon bits, and simmer for another 10 minutes, stirring frequently to help the chicken "dissolve" (this may not take as long if your chicken pieces started small).

Add half and half a minute or two before serving and enjoy with fresh ground pepper.