Bring grill to medium heat.
Place butter in STOK Wok insert and allow to melt.
Add red bell pepper, onions, jalapeños and allow to simmer for about 3 minutes.
Add garlic and flour. Stir constantly.
Add chicken broth and continue to whisk these ingredients together.
Add potatoes, bay leaves, and season with salt and pepper. Allow these ingredients to cook for about 10 minutes. (until potatoes are tender)
Cook bacon alongside the Wok insert using the Griddle insert until crispy.
Crumbled cooked bacon and set aside.
Add in cooked chicken, corn, and half and half.
Allow for the soup to simmer uncovered for about 10-15 minutes longer, stirring occasionally.
Top with crumbled bacon, green onions, and optional jalapeño.
Serve and enjoy!