Chicken Corn Chowder

Chicken Corn Chowder (with my notes ;-) )

5 slices bacon (I have used regular and turkey bacon)
12 oz boneless, skinless chicken breasts cut into bite size pieces
1/2 cup chopped onion
1/2 cup bell pepper (I omit since no one likes peppers except me :( )
1 garlic clove minced
4 cups chicken broth (I use slightly less since this recipe comes out runny)
1 1/2 cups frozen whole kernel corn
1 can (14.75 oz) of cream-style corn (I have made this recipe with and without this)
1/4 cup cornstarch
1 cup milk (I use 1%)
1/2 tsp. salt
1/2 tsp. fresh cracked pepper
1 1/2 cups shredded cheddar cheese (recipe calls to mix it into soup during last step, I use a lot less by putting some on top only as garnish)
Dried thyme to your likeness (usually 1/2 - 1 tsp.)

* A great addition are potatoes (I usually cube a few and par boil them before adding them to soup). Red potatoes with the skin on are our favorite.

1. Cook bacon in large pot over medium heat until browned and crispy; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings. (If you use turkey bacon, you may need to add olive oil before step 2.)
2. Saute chicken pieces, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup. (This is where I add thyme and potatoes.)
3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes or so. Add salt, pepper and cheese, stir until cheese is melted. (I omit cheese here and add on top with bacon in next step)
4. Ladle soup into bowls; sprinkle bacon pieces and cheese over individual servings