Prepare Mini Bread Bowls:
Preheat oven to 350 degrees F.
Using a sharp paring knife, cut a square hole in the top of each dinner roll and hollow out the inside, leaving about ¼” thick walls/floor. (We would recommend using a pack of dinner rolls that is a few days old or slightly stale.)
Take the top “crust” layer and push it back down into the bottom of the dinner roll so that it now becomes an extra layer of support on the bottom.
Bake the prepared bread bowls for about 5 minutes in preheated oven until dried out and slightly crisp. Remove from oven and let sit while you prepare the chowder.
Sauté chopped bacon in a large stock pot over medium heat. Cook until crisp. Transfer to a paper towel lined plate with a slotted spoon, to drain.
To the rendered fat in the pot, add onion and bell pepper. Cook for 5 minutes, or until softened.
Add the chicken stock, raise heat to high and bring to a boil. Reduce heat to a simmer. Add the potatoes and cook until fork tender, about 15-20 minutes.
Add the shredded rotisserie chicken, corn kernels, creamed corn, and half and half and continue to simmer until heated through, about 5 minutes.
Scoop 1-2 ladlefuls of the cooking liquid into a small bowl. Add 1 tablespoon flour and whisk together, until smooth, to form a slurry. Return to pot, stir until well combined, and continue to simmer for 5 minutes until soup begins to thicken. Season soup with salt and pepper, to taste.
Ladle soup into bread bowls. Top with crisp bacon and garnish with fresh chopped chives. Serve warm, two per person.