Creamy Chicken And Corn Chowder

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Creamy Chicken and Corn Chowder

3 cups cooked shredded chicken*
8 slices bacon, cooked and crumbled
1/4 cup butter, cut into 1 Tbsp pieces
1 large red bell pepper, chopped (1 1/2 cups)
1 medium yellow onion, chopped (1 1/4 cups)
1 - 2 jalapeños, seeds and ribs removed 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 (22 oz) russet potatoes, peeled and chopped slightly less than 1/2-inch thick
2 bay leaves
Salt and black pepper, to taste
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Chopped green onions and shredded cheddar cheese (optional)

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 pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.
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.
Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.
Serve warm topped with cooked bacon and optional green onions and cheese.

*If cooking your own chicken begin with about 1 lb chicken breasts or thighs. You can cook it in the soup with the potatoes, just cook to 165 degrees in center.
Recipe makes about 14 cups.