1. Prepare Corn Broth; set aside. In a large pot, heat oil over medium heat. Add corn, 1 cup green onions and jalapeño peppers. Cook for 5 minutes or until green onions and peppers are softened, stirring occasionally.
2. Add Corn Broth, potatoes and thyme. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until potatoes are tender. Cool slightly. Remove thyme sprig.
3. Transfer 2 cups cooked mixture to a blender or food processor. Cover and blend until smooth. Return mixture to pot. Simmer for 5 minutes. Season to taste with salt, white pepper and hot sauce. Serve chowder topped with bacon and remaining 2 tablespoons green onions.

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*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

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