Bacon, chicken, potatoes, peppers, and onion combine in this creamy chowder.

•  8 slices bacon, chopped
•  1 pound skinless, boneless chicken breast, cut in bite-size pieces
•  1½ cups chopped red sweet pepper
•  1 cup chopped sweet onion
•  1 to 2 fresh Jalapeño peppers, finely chopped
•  4 cloves garlic, minced
•  ⅓ cup all-purpose flour
•  6 cups reduced-sodium chicken broth
•  2 large Yukon gold potatoes, chopped
•  2 cups fresh sweet corn kernels
•  1½ cups whipping cream
•  ½ teaspoon cayenne pepper
•  2 bay leaves

1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan.
2. Add chicken to pan. Sprinkle with ½ teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove.
3. Add sweet pepper and onion to pan. Cook and stir until tender.
4. Add Jalapeños and garlic; cook and stir 3 minutes. Stir in flour.
5. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat.
6. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally.
7. Stir in chicken, corn, cream, cayenne, and bay leaves.
8. Simmer, uncovered, 15 minutes; stir occasionally.
9. Discard bay leaves. Top with jalapeño slices, if desired.

Makes 8 servings.