Creamy Chicken and Corn Chowder

Ingredients

• 3 cups chicken , cooked, shredded
• 8 slices bacon , cooked, crumbled
• ¼ cups butter , cut into 1 Tbsp pieces
• 1 large red bell pepper , chopped (1 1/2 cups)
• 1 medium yellow onion
• 1 jalapeños , seeds and ribs removed (leave in for more heat), finely chopped
• 4 cloves garlic , minced
• ⅓ cups all-purpose flour
• 6 cups low-sodium chicken broth
• 3 mediums russet potatoes , peeled and chopped 3/8" thick
• 2 bay leaves
• salt and black pepper , to taste
• 2 ½ cups fresh or frozen corn
• 1 ½ cups half and half
• chopped green onions
• cheddar cheese , shredded (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.
2. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly.
3. While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.
4. Bring mixture to a simmer stirring frequently, then reduce heat to low and simmer, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.
5. Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.
6. Serve warm topped with cooked bacon and optional green onions and cheese.