In a large soup pot, heat vegetable oil over medium high heat.
Add bacon and cook bacon until crisp, about 5 minutes.
Drain fat, leaving 2 tablespoons of bacon fat in the pan.
Season chicken with 1 teaspoon House Seasoning Blend; Add chicken and cook over medium heat until no longer pink, about 6 minutes.
Remove chicken from pot.
Add onion, celery, carrots and peppers and season with 1 teaspoon House Seasoning Blend; Saute for 2 minutes, or until tender.
Stir in flour and cook for 30 seconds.
Add half and half, chicken, potatoes and remaining teaspoon of House Seasoning Blend.
Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
Meanwhile, puree 2 cups of corn in blender.
When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon.
Allow to simmer for 5 minutes.
Top with remaining bacon and shredded cheese.
Notes
Too thick: If the soup is too thick add some chicken stock, chicken broth or a bouillon cube with a little water.
Cornstarch: In place of the flour you can make a cornstarch slurry to thicken the soup.
Heat: Red Pepper flakes or chilies can add a little kick.
Variation tip: Purchase pre-cut veggies from the grocery store to save prep time. Most grocery stores have them in the produce department or in the freezer section.
Alternate ingredient: Make this recipe vegetarian by omitting the chicken and bacon. There’s so much flavor, you won’t even miss it.