Total Time
Prep 1 hr
Cook 0 mins

This is from Cooking Light.

Ingredients Nutrition


  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.


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a