- 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
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.