6 slices bacon, chopped
2 tbsp. unsalted butter
1 large yellow onion, chopped
3 stalks celery, chopped
1 red bell pepper, chopped
2 garlic cloves, finely chopped
1/3 c. all-purpose flour
6 c. chicken stock
2 medium russet potatoes, peeled and chopped
1 tsp. salt
1 tsp. pepper
4 c. corn kernels (from about 5 ears)
3 c. shredded cooked chicken
1 c. heavy cream
3 green onions, chopped

6 slices bacon, chopped 2 tbsp unsalted butter 1 large yellow onion, chopped 3 stalks celery, chopped 1 red bell pepper, chopped 2 garlic cloves, finely chopped 1/3 c. all-purpose flour 6 c. chicken stock 2 medium russet potatoes, peeled and chopped 1 tsp salt 1 tsp pepper 4 c. corn kernels (from about 5 ears) 3 c. shredded cooked chicken 1 c. heavy cream 3 green onions, chopped

Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan.
Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
To serve, top with the reserved cooked bacon and chopped green onions.