1
In a large saucepan, sauté the bacon over medium heat. Add onion, celery and red pepper and heat until onion becomes translucent.
2
Add flour and mix with a wooden spoon. Heat for 3 - 5 minutes over low heat. Stir occasionally and don’t let the mixture turn brown.
3
Add chicken broth and stir until all lumps are removed.
4
Combine chicken, drained corn, Cholula Original, Worcestershire sauce, thyme, white pepper and bay leaf.
5
Bring to a boil. Mix everything and simmer. Cook for approximately 30 minutes or until the chowder thickens.
6
Remove the bay leaf and add milk or cream to make the chowder your preferred consistency.