Total Time
1hr
Prep 1 hr
Cook 0 mins

This is from Cooking Light.

Ingredients Nutrition

Directions

  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
  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. 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.

Reviews

(5)
Most Helpful

I made this tonight as is with the exception of adding another clove of garlic, but after tasting it thought it was a bit bland for our tastes. After adding about a teaspon of dill and a few hearty sprinkles of season salt though it was out of this world!! Thank you for posting!

Kate Plate March 22, 2009

Awesome! I used a few more slices of bacon & used meat from a roasted chicken (pre-cooked) so added it in with the potatoes and broth step. Lots of flavor, nice colors. Make sure to add some chopped green onion, too. Also used only 4 cups (1 carton) of broth. It was fine.

BerrySweet February 11, 2008

This is delicious! I made the recipe exactly as written and our entire family gobbled it up! Thanks for sharing.

Leslulu August 17, 2008

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