In Dutch oven over medium heat, cook bacon until 75% done. Add chicken and cook until no longer pink, and bacon is crispy. Remove bacon and chicken with a slotted spoon, leaving drippings in pan.

Add carrots, celery, onion, garlic, and sage to pot. Cook until vegetables begin to soften, about 5 minutes.

Add the flour and stir constantly for 1 minute.

Stir in broth, heavy whipping cream, rice blend, corn, red peppers, and spices. Bring to a simmer, stirring frequently. Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.

Add chicken and bacon to pot and cook until chicken is heated through, about 5 minutes. Serve and enjoy!