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Chicken Corn Chowder with Roasted Red Peppers

2 cups cooked chicken (rough chopped)
2 cups corn, fresh or frozen
4 slices bacon
1 cup chopped yellow onion
1/4 cup chopped celery
1/2 cup chopped roasted red peppers
1 teaspoon chopped garlic
1/2 teaspoon rubbed sage
1 bay leaf
2 Tb chopped parsley
1 1/2 cups peeled diced raw potatoes
4 cups chicken stock
1 cup half-and-half
1 tablespoon vegetable oil
1 tablespoon butter
1 pinch cayenne pepper
salt and black pepper

In a dutch oven, fry bacon crisp. Remove from dutch oven, crumble bacon and set aside. Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes. Onions and Celery should still have some crunch. Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes. Simmer low until potatoes are just tender and Remove bay leaf. Add Chicken,corn, bacon, cayenne and roasted red pepper. Bring back to a simmer and remove from heat. Stir the half and half. Add Salt and Pepper to Taste. Return to heat to warm, do not boil, stir in butter and it's ready to serve.