Wild Mushroom, Smoked Chicken And Corn Chowder

• 6 slices of thick sliced bacon, diced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cups of frozen white shoepeg corn, thawed, divided
• 1 1/2 cups chopped smoked chicken or 1 1/2 cups turkey
• 3 medium red potatoes, peeled, and, chopped
• 1/2 cup sliced and diced wild mushroom
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon fresh ground black pepper
• 4 cups water
• 2 cups half-and-half, divided

1. In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
2. Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
3. Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
4. Add 4 cups of water or enough to cover.
5. Partially cover pot and bring to a boil.
6. Reduce heat to low; cook for 30 minute.
7. Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
8. Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
9. (DO NOT LET BOIL SOUP WILL CURDLE).

bacon, onion, red bell pepper, green bell pepper, corn, chicken, red potatoes, wild mushroom, salt, cayenne pepper, fresh ground black pepper, water

Taken from www.food.com/recipe/wild-mushroom-smoked-chicken-and-corn-chowder-23578 (may not work)