• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

• 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

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