3russet potatoes, peeled and cut into bite-sized pieces
1 1/2teaspoonsKosher salt
1/4ground black pepper, more to taste
1 to 1 1/2cupswhole milk or half and half, warmed
2cupsrotisserie chicken, shredded
Optional toppings: Shredded cheese and sliced green onions
Cut the bacon into 1/2" pieces. Cook the bacon in a large pot over medium-high heat. Once cooked, remove and place on a plate lined with paper towels. Leave about 1/2 Tablespoon of grease in the pan.
Add the butter to the pan with the onions and bell pepper. Cook for 3 minutes then stir in the flour. Slowly stir in the chicken broth. Add in the potatoes, corn, salt, pepper and nutmeg. Bring to a light boil and simmer for about 20 minutes, or until the potatoes are fork tender.
Add the milk into the soup with the chicken and simmer until it has begin to thicken. Add more if desired. Stir in bacon crumbles (reserving some for the top). Remove from heat and season with salt and pepper, to taste.
Ladle soup into bowls. Serve with cheese, bacon crumbles and green onions if desired.
Creamy: To make it creamier, use the full amount of heavy cream. Storage: This chowder will stay fresh in the refrigerator in a covered container for about 3-4 days.