Chicken Corn Chowder

This is so good.

5 bacon slices, chopped
2 tbsp. butter
1 medium onion, chopped
2-4 cloves of garlic, minced
1 1/2 lbs. boneless, skinless chicken breast, cut in 1/2" pieces
1 cup chopped red bell pepper
3-4 tbsp. flour
6 cups chicken broth
3 1/2 cups peeled potatoes, cut into 1/2 inch cubes
1 tsp. cumin
2 tsp. thyme
1 (16 oz.) bag of frozen corn
1 (15 oz.) can of black beans, rinsed and drained
2 cups half and half
2 cups shredded monterey jack cheese
1 or 2 cans (4 oz.) chopped green chiles
1/4 tsp. tabasco sauce, or more to taste


Cook bacon in large pot until crisp.  Transfer to paper towels to drain; crumble and reserve for later.  Remove all but 1/4 cup drippings.  Add butter and melt over medium high heat.  Add onions, garlic, chicken, and pepperes; 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 tender, about 10 minutes.
Add bacon, corn, beans, half and half, cheese, green chiles and tabasco; simmer for about 8 minutes.  Add salt and pepper to taste.