3 slices bacon, chopped
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
4-5 green chiles (or 1 4oz. can) diced
5 C. low-sodium chicken broth
2 russet potatoes, peeled and diced
1 C. frozen corn
1 14 oz. can creamed corn
1/2 C. all-purpose flour
2 C. skim (or 1%) milk
1 1/2 C. grated cheddar cheese
1/4 tsp. cayenne pepper
kosher salt and black pepper
Scallions to garnish, if desired

Cook the bacon in a large pot over medium heat until crispy. Remove and let drain on a paper towel. To the bacon drippings add the chicken, onion, bell pepper and garlic. Cook, stirring occasionally, for 5 minutes. Add the green chiles and cook an additional minute. Add the chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes, until the potatoes are tender. Add frozen corn and creamed corn and stir well. Place flour in a medium bowl and gradually whisk in the milk. Add the flour mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in the grated cheese and cayenne pepper. Season to taste with salt and pepper. Garnish with crumbled bacon and grated cheese if desired.