Cheddar Chicken Chowder
2 bacon slices
1 lb boneless skinless chicken breasts, cut into bite size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups chicken broth
1 3/4 cups diced peeled red potato
2 1/4 cups frozen corn
1/2 cup flour
2 cups milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper
Cook bacon in Dutch oven over med high heat until crisp. Remove bacon; crumble and set aside. Add the chicken, onion, bell pepper, and garlic to pan drippings; saute 5 min. Add broth and potato; bring to a boil. Cover, reduce heat and simmer 20 min until potato is tender. Add corn and stir well.
Place flour in a bowl. Gradually add milk stirring with a whisk until blended. Add to the soup. Bring to a boil over med high heat. Reduce heat to med and simmer until thick, stirring frequently. Stir in the cheese, salt and pepper. Top with crumbled bacon.