1 Deli Rotisserie chicken , shredded (3 cups)
8 slices bacon , cooked and crumbled
1/4 cup butter , cut into 1 Tbsp pieces
1 large red bell pepper , diced (1 1/2 cups
1 medium Vidalia onion , diced (1 1/4 cups)
1 jalapeno , seeded for less heat if desired, finely chopped
4 cloves garlic , minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
12 baby new potatoes , diced slightly less than 1/2-inch thick (3 cups)
2 bay leaves
Salt and freshly ground black pepper , to taste
1 14.75oz can petite diced tomatoes
4tbsp hickory flavored barbecue sauce
2 1/2 cups fresh or frozen gold and white corn
1 1/2 cups half and half
Green onions and seeded finely chopped jalapenos (optional), for serving
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and sauté until tender, about 3 minutes.
Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn , diced tomatoes, barbecue sauce and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally.
Serve warm topped with bacon, green onions, and optional jalapeno peppers.