In a Dutch oven, cook the bacon over medium to medium high heat. When the bacon is brown and crispy, take it out and drain on a paper towel lined plate. Pour out most of the fat, leaving about 3 tablespoons in the pan.

Add the onion, scallions (reserving some for garnish), celery, bell pepper, and thyme.

Cook the vegetables until they begin to soften, about 5 minutes.

Add the corn and cook for 2 minutes.

Add the chipotle powder, salt, and pepper.

Add the half and half and chicken broth. Bring to a boil.

Add the potato and reduce the heat to medium. Cook covered until the potato is cooked through, about 10 minutes.

Check for seasoning, and add salt and pepper as needed. Top with reserved bacon and scallions. Serve with crusty bread.