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In large pot, melt butter over medium heat. Add peppers, onion, garlic, carrots and celery. Saute for 3 minutes.
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Stir in flour and stir constantly.
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Whisk in chicken broth slowly. Continue to stir until well blended and flour is dissolved.
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Add potatoes, half of the bacon, salt, pepper, and parsley.
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Bring to a low boil for 15 minutes until potatoes are tender.
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Add cooked chicken, corn, and half and half. Cook for 15 minutes more.
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Garnish with chopped scallions and crumbled bacon.