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In a 5-6 quart dutch oven cook bacon until crisp. Remove with a
spoon, set aside. Reserve 1 tablespoon drippings in pan.
Add chicken to pan. Sprinkle with salt and black pepper. Cook and
stir over medium- high until chicken is no longer pink.; remove
from pan. Add sweet pepper and onion to pan. Cook and stir until
tender. Add chopped jalapeño and garlic; cook and stir for 3
minutes. Stir in flour. Cook and stir for 1 minute. Add broth and
potatoes. Bring to boiling; reduce heat. Cook, uncovered, for 10
minutes or just until potatoes are tender, stirring occasionally. Stir
in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer,
uncovered, for 15 minutes, stirring occasionally. Discard bay
leaves.
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