Ingredients
1lbchicken breast,(3 cups), boneless, skinless, cooked and shredded
8slicesbacon,cooked and crumbled
¼cupbutter,diced into 1 tbsp pieces
1½cupsred bell pepper,(1 large, diced
1¼cupsyellow onion,(1 medium), diced
2jalapenos,seeded for less heat if desired, finely chopped
4clovesgarlic,minced
⅓cupall purpose flour
6cupslow sodium chicken broth
3cupsrusset potatoes,(3 medium), peeled and diced slightly less than ½ inch thick
2bay leaves
salt and freshly ground black pepper,to taste
2½cupsfresh or frozen corn
1½cupshalf and half
green onions and seeded,finely chopped jalapenos, for serving, optional
Preparation
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos, and saute for about 3 minutes until tender.
Add garlic and cook for 30 seconds longer. Stir in flour, and cook for 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 for 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn, and half and half, then simmer uncovered for 10 to 15 minutes longer, stirring occasionally.
Serve warm topped bacon, green onions, and optional jalapeno peppers.
