Spicy Chicken Corn Chowder

A little time consuming, but really good. I made it one day ahead and just warmed it up. I don't like the taste of Tabasco, so used Frank's Red Hot instead. But it wasn't hot enough. Jay added Sriracha Hot Chili Sauce (rooster sauce) to his bowl and really liked it - I think I would make it with that sauce. Also, this makes quite a bit. I halved the recipe and it still made a 2 quart saucepan full.

5 bacon slices, chopped

2 Tbs. butter

1 medium onion, chopped

2-4 cloves garlic, finely minced

1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces

(I actually used some rotisserie chicken I had in the fridge)

1 cup chopped red or orange bell peppers (about 1 large)

3-4 Tbs. flour

6 cups chicken broth

3 1/2 cups potatoes, peeled, cut into 1/2" cubes (I didn't bother to peel them)

1 tsp ground cumin

1 1/2 Tbs. chopped fresh thyme (or 2 tsp dried)

1 (16 oz) bag frozen corn kernels

2 cups half and half or cream

2 cups shredded Monterey Jack cheese (of course I used pepper jack!)

1-2 (4 oz) can chopped green chilies

1/4 tsp Tabasco sauce

1/2 cup green onions

1/2 cup fresh cilantro, chopped

Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; reserve for garnish. Pour off all but 1/4 cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1-2 minutes.

Stir in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.

Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper. Garnish with bacon, additional shredded cheese, green onions, and cilantro.