Coarsely chop onion, green, red and jalapeno peppers

Slice mushrooms in half, then into 1/4in slices

Peel and mince garlic cloves

Cut chicken breasts into pieces, about 1/2in by 1/2in

Slice bacon in half lengthwise, then evenly into 1/2in pieces

In a large skillet on medium-high heat, fry bacon pieces until fat is rendered, remove bacon from skillet

In a large pot, add bacon fat, onions, mushrooms, and red/green peppers. Season with salt and add sugar

Once caramelized, add garlic and jalapeno peppers, cook for 2 min

Add chicken and cook until tender

Add chicken stock and cream slowly

Add water until top of pot along with corn kernels, bring to boil, and season with italian seasoning, and salt and pepper to taste

Serve with toast, garlic toast, or crackers