Chicken Corn Chowder

2 Tablespoons butter
1 Small onion, finely chopped
1 Celery rib, finely chopped
1 Small sweet red pepper, finely chopped
2 (14 3/4 oz) Cans cream-style corn
1 1/2 Cups chopped cooked chicken
1 (12 oz) Can evaporated milk
1 Teaspoon chicken bouillon granules
1/2 Teaspoon pepper
8 Bacon strips, cooked & crumbled

In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6 - 8 minutes or until tender.
Stir in corn, chicken, evaporated milk, bouillon and pepper; heat through, stirring occasionally (do not boil).
When serving, top with bacon.