Spicy Chicken Corn Chowder

• 5 bacon slices, chopped
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 2-4 cloves of garlic, finely minced
  
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
  
• 1 cup chopped red or orange bell peppers (about 1 large)
  
• 3-4 tablespoons all-purpose flour
  
• 6 cups low sodium chicken broth
  
• 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
  
• 1 teaspoon ground cumin
  
• 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  
• 1 (16 oz.) bag frozen corn kernels
  
• 2 cups half and half or cream
  
• 2 cups shredded Monterey Jack cheese (plus more for garnish)
  
• 1-2 (4 oz.) can chopped green chilies
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 cup green onions (plus more for garnish)
  
• 1/2 cup fresh cilantro, chopped (plus more for garnish)
  

Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and 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 to 2 minutes.

Whisk 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 crumbled bacon, additional shredded cheese, green onions, and cilantro.