Ingredients

• 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

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Instructions

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