Cheddar Chicken Chowder

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.

Sounds real good, going to try this this weekend!

Made this with leftover turkey and it turned out great!