Chicken Corn Chowder Soup

Place the bacon in a cold pot, turn the heat to medium, and cook, stirring frequently, until crispy, 6-10 minutes. 2. Remove the bacon, drain on paper towels, and set aside. 3. Add the onion, celery, potatoes, salt, and pepper to the pot and cook until softened and the onion is translucent. 4. Add the garlic, thyme, and bay leaf and cook 1 minute; add the flour and cook 1 more minute. 5. Add the chicken broth, bring to a simmer, add the chicken pieces, and cook about 12 minutes until the chicken and potatoes are cooked through. 6. Reduce to a simmer and add the milk and corn kernels. 7. Remove from the heat, whisk in the Greek yogurt if using, remove the bay leaf, adjust salt and pepper, and serve garnished with the bacon crumbles.