Creamy Chicken Corn Chowder Bread Bowls - Martin's Famous Potato Rolls and Bread

Ingredients

• 12 Martin’s Dinner Potato Rolls, left out to dry slightly
• 5 Strips Bacon, chopped
• 1 Cup Yellow Onion, diced
• 1 Cup Red Bell Pepper, diced
• 4 Cups Chicken Stock
• 4 Medium Red Potatoes, cut into ½-inch cubes, about 3 cups
• 1 1/2 Cups Cooked Rotisserie Chicken, shredded
• 1 1/2 Cups Corn Kernels (about 3-4 Ears)
• 1 (8-Ounce) Can Creamed Corn
• 1 Cup Half-and-Half
• 1 Tablespoon All-Purpose Flour
• Kosher Salt and Freshly Ground Black Pepper, to taste
• 2 Tablespoons Fresh Chives, finely chopped