Creamy Corn Chowder with Chicken

Ingredients:
2slices of bacon sliced in one inch strips.  Cook extra for topping.   1 Med onion diced
1 russet potato diced                                                                       1 small red pepper diced
1tsp butter                                                                                      3C. frozen corn, thawed
1sprig of thyme                                                                               2C milk or half n half
3C Chicken broth                                                                           2C shredded rotisserie chicken
Garnish with fresh Cilantro leaves
Directions
Cook bacon in large pot until fat is rendered and bacon is crispy.  Remove all fat except one table spoon.  Add butter and melt.  Saute onions an  red bell peppers until tender. Now add corn salt pepper cook  for another five minutes.  Stir in broth, milk or half n half bring to a small boil add vegetables,  two crumbled bacon strips and a sprig of thyme.  Bring back up to a boil and add shredded chicken.
Let simmer until potatoes are cooked, about ten minutes.  Remove sprig of thyme.  Transfer to serving bowls and garnish with fresh cilantro and crumbled bacon.
This was a runner up for the Biggest Looser recipe swap at the New Direction Church Collierville TN  This recipe was awesome.