Creamy Chicken and Corn Chowder

Ingredients

• 1 lb boneless skinless chicken breast, cooked and shredded, 3 cups
• 8 slices bacon, cooked and crumbled
• 1/4 cup butter, diced into 1 Tbsp pieces
• 1 large red bell pepper, diced, 1 1/2 cups
• 1 medium yellow onion, diced, 1 1/4 cups
• 1 – 2 jalapenos, seeded for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick, 3 cups
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half
• Green onions and seeded, finely chopped jalapenos, optional, 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.