Bacon Chicken Chowder and Dumplings

3 slices bacon
3 lg potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 c chicken broth
1 tsp poultry seasoning
salt and pepper to taste
1 15.25 oz can whole kernel corn, drained and rinsed
3 c half-and-half
1 ½ c biscuit mix
1 c milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes. Pour in half-and-half and bring to a boil; add crumbled bacon.

In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop TBS sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.