Spicy Chicken-Corn Chowder

Wes is the cook in this relationship no doubt but I can follow a recipe like no other...

and while reading Better Homes and Gardens I came across one we had to try.

Spicy Chicken-Corn Chowder

• 8 slices of bacn, chopped
• 1lb skinless, boneless chicken breast, cut in bite size pieces
• 1 1/2 cups chopped red sweet pepper
• 1 cup sweet onion
• 1 to 2 fresh jalapeno peppers. finely chopped
• 4 garlic cloves, minced
• 1/3 cup all purpose flour
• 6 cups reduced-sodium chicken broth
• 2 large yukon gold potatoes, chopped
• 2 cups fresh sweet corn kernels
• 1 1/2 cups whipping cream
• 1/2 tsp. cayenne pepper
• 2 bay leaves

1. In a 5 to 6 quart dutch oven cook bacon unitl crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in the pan.
2. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and pepper. Stir over medium high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapenos and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook uncovered, 10 minutes or until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered 15 minutes; stir occasionally. Discard bay leaves.
3. Top with jalapeno slices and bacon.

We ate with crusty bread and chowed down. sooo good.