Creamy Chicken and Corn Chowder

My husband and I loved this chowder. I've made it twice recently. It comes together quickly using meat from a rotisserie chicken. When I've made this, I buy a rotisserie on the weekend, enlist my husband to get the meat off, and freeze 3 cups of it so I can make this soup in the coming week. It makes it easy to get this on the table on a weekday. This chowder is wonderful with these quick Garlic Cheese Biscuits. 

Creamy Chicken and Corn Chowder

adapted from Cooking Classy

3 cups cooked shredded chicken (from a rotisserie chicken)
1/4 cup butter
1 large red bell pepper, chopped (about 1 1/2 cups)
1 medium yellow onion, chopped (about 1 1/4 cups)
4 cloves garlic, minced (can use 1 tsp. of garlic powder if desired)
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium (22 oz) potatoes, peeled and chopped slightly less than 1/2-inch thick (I used yellow)
2 bay leaves
Salt and black pepper, to taste
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half

real bacon bits OR cooked bacon, for topping
Chopped green onions and shredded cheddar cheese (optional)

1. 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. 

2. 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.

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