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Ingredients

• 4 T Butter
• 1 Medium Onion, Chopped
• 1/3 C Bacon Bits
• 3 Bell Peppers, Finely Diced (I use Red, Yellow and Orange)
• 1 32 oz Bag Frozen Corn Kernels, thawed
• 1/4 C All Purpose Flour
• 3 C Chicken Stock
• 2 C Half & Half
• 1 8oz Bag Shredded Monterey Jack Cheese
• 1 8oz Bag Shredded Pepper Jack Cheese
• 1 Rotisserie Chicken, pulled and shredded
• 1/2 C Green Onion, Sliced
• Salt & Pepper to Taste

Instructions

In a large pot, melt the butter over medium-high heat.

Add the onions and cook for a few minutes.

Add bacon bits, cook for a few minutes.

Add the bell pepper and cook for a few minutes.

Add the corn and cook for a few minutes.

Sprinkle flour over the top and stir into the veggies. Cook for 2 minutes.

Pour in chicken stock and stir until there are no flour lumps. Allow to cook and thicken, 5 minutes.

Reduce the heat to low and add half & half, cover and cook for 15 minutes.

Add the shredded cheese, stir until melted and fully combined.

Add the shredded chicken and green onion, stir until combined.

Check seasoning and add salt and pepper to your taste. Serve.

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