• On a parchment-lined baking sheet, arrange bacon in a single layer.
• Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
• Using tongs, transfer bacon to a paper towel-lined plate to cool.

• Meanwhile, cut ciabatta into 1-inch pieces.
• On an unlined baking sheet, toss together ciabatta with 1 tbsp (2 tbsp) oil. Season salt and pepper.
• Toast in the bottom of the oven for 8-10 min, until croutons are golden and crisp.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
•  Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 

• While the croutons bake, core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onions, keeping white and green parts separate.
• Peel, then mince or grate garlic.

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
• Add garlic, peppers, corn and green onion whites. Cook for 3 min, stirring occasionally, until peppers start to soften and corn begins to brown slightly. Season with salt and pepper.
• Sprinkle flour over veggies. Cook for 1 min, stirring often, until veggies are coated.

• Add cream cheese, stock powder and 1 1/2 cups (3 cups) water. Carefully whisk until cream cheese is well combined. Bring soup up to a simmer. Once simmering, cook for 2-3 min, stirring occasionally, until soup thickens slightly.
• Remove from heat, then stir in red pepper pesto. Season with pepper, to taste.

• Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
  
• Thinly slice chicken. 
• Divide soup between bowls. Top with chicken, bacon and croutons.
• Sprinkle with cheese and green onion greens.

If you've opted to add chicken breasts, while the croutons cook, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 

Thinly slice chicken. Top soup with chicken, bacon and croutons.