Creamy Spicy Corn Chowder with Chicken

• 2 slices bacon, sliced in 1-inch strips
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and diced
• 1 russet potato, diced
• 1 small red pepper, diced
• 3 cups frozen corn kernels, thawed
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 2 cups milk
• 3 cups chicken broth
• 2 cups shredded rotisserie cooked chicken
• Fresh cilantro leaves, for garnish
• 1 lime, cut into wedges

1. In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out.
2. Remove with a slotted spoon to a paper towel lined plate.
3. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes.
4. Add thyme.
5. In a blender, puree half the mixture and add back to the pan.
6. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
7. Transfer to serving bowls.
8. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

bacon, yellow onion, jalapeno, russet potato, red pepper, frozen corn kernels, kosher salt, thyme, milk, chicken broth, rotisserie cooked chicken, cilantro, lime

Taken from www.foodnetwork.com/recipes/creamy-spicy-corn-chowder-with-chicken-recipe.html (may not work)