Spring hill ranch chicken corn chile chowder recipe

Ingredients

• 4 slices bacon, diced
• 1 medium yellow or white onion, finely chopped
• 2 medium red bell peppers, finely diced
• 2 large cloves garlic, minced
• 2 medium New Mexico #6 (Big Jim) chiles, roasted, peeled and diced (or 2 4-ounce cans diced green chiles)
• 6 cups low sodium chicken broth (see “tip” below)
• 2 cups peeled and diced russet potatoes
• 1 1/2 pounds boneless skinless chicken meat, cooked and cut into spoon-sized pieces
• 1 cup frozen or drained canned corn
• 1/2 cup all-purpose flour
• 2 cups whole milk (2% is okay if necessary)
• 1 1/2 cups grated sharp white Cheddar cheese (or medium sharp yellow Cheddar if necessary), plus more for garnish
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 chopped green onions for garnish