Easy Chicken Corn Chowder

6 slices of bacon, diced
1 medium onion, diced
1 large russet potato, peeled and diced
1 small red pepper, diced
3 cups frozen corn
1 Tbsp. dried thyme
2 cups milk
3 cups chicken broth
2 cups rotisserie chicken, shredded or cubed

Cook bacon in a large dutch oven until crispy and reserve a tablespoon of the fat.  Set the bacon aside.  Add all of the veggies to the pot and saute until the potatoes are fork tender.  Add the broth and thyme and heat to a simmer.  Using a stick blender, puree half of the vegetable and broth mixture and then return to the pot.  Add the milk and chicken, and simmer for 5 minutes until heated through.  Garnish with the reserved crispy bacon pieces.