This soup is pure comfort food, and perfect for a cold night in the van! I love making a big pot of soup, and having the leftovers the next night. I always serve this soup with homemade garlic toast, which I make by toasting bread slices in a pan, buttering them, and sprinkling them with Garlic Salt. Bon Appétit!
In a large pot, melt the butter over medium heat. Add the onions and peppers, and sauté until tender. Add garlic and cook 30 seconds longer. Stir in flour, and cook for a couple of minutes, stirring constantly.
Add chicken broth, potatoes, and bay leaves. Season with salt and pepper. Bring to a boil. Then, reduce heat to medium low and cook until potatoes are tender.
While the soup is cooking, fry up the bacon, and set aside.
Once the potatoes are tender, add in the chicken, corn and heavy whipping cream. Simmer for 15 minutes or so, letting the flavors meld.
Serve soup topped with crumbled bacon, freshly squeezed lime, and cheddar cheese. Yum!
Adapted with some changes from Cooking Classy