Creamy Chicken and Corn Chowder

Ingredients

• 1 lb boneless skinless chicken breast )
• 8 slices bacon
• 1/4 cup butter
• 1 large red bell pepper )
• 1 medium yellow onion )
• 1 – 2 jalapenos
• 4 cloves garlic
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium russet potatoes )
• 2 bay leaves
• Salt and freshly ground black pepper
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half
• Green onions and seeded , for serving)

Directions

Set a large pot over medium heat and melt the butter. Stir in the red bell pepper, onions, and jalapenos, and cook until they soften, about 3 minutes. Add the garlic and let it cook for another 30 seconds. Sprinkle in the flour, then cook for 2 minutes, stirring the whole time. Pour in the chicken broth slowly as you whisk, mixing until the base is smooth. Add the potatoes and bay leaves, then season with salt and pepper to taste. Bring the soup to a boil, stirring often, then turn the heat down to medium-low. Cook it uncovered for 10 minutes, stirring now and then, until the potatoes are just tender. Stir in the cooked chicken, corn, and half and half, and keep it at a simmer, uncovered, for 10 – 15 minutes more, stirring occasionally. Ladle it up warm with bacon, green onions, and optional jalapeno peppers on top.