Cheddar Chicken Chowder

Ingredients

1 slice bacon

258.54 g boneless skinless chicken breast, cut into bite size pieces

134.85 ml chopped onion

134.85 ml diced red bell pepper

1 garlic cloves, minced

608.03 ml fat-free chicken broth

236.59 ml diced peeled red potatoes

305.20 ml frozen whole kernel corn

68.61 ml all-purpose flour

269.71 ml milk

101.73 ml shredded cheddar cheese

1.42 ml salt

0.69 ml pepper

Directions:

Prep Time: 1 hr

Total Time: 1 hr

1. 1 Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
2. 2 Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
3. 3 Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.