In large soup pot, cook bacon over medium heat until crispy.
Remove bacon from pot, leaving the grease.
Add onion and red pepper to bacon grease and saute over medium heat for 5 minutes, stirring frequently.
After 5 minutes, stir in pieces of cream cheese to the onion and red pepper until all melted.
Add creamed corn, chicken broth, chicken breasts, milk, and bacon.
Stir to combine.
Simmer until bubbling over medium-low heat, about 10-15 minutes.
Serve with saltine crackers or crusty bread.