Cheddar Chicker Chowder

Once you make this recipe, you'll add it your list of favorites, too. It combines the best of two all-time classics-corn chowder and chicker soup. Enjoy!!

• Ready In: 55 mins
• Serves: 7
• Yields: 1 1/2 cups

Ingredients

• 2  slices bacon
• 1  lb boneless skinless chicken breast, cut into bite-size pieces
• 1  cup onion, chopped
• 1  cup red bell pepper, diced
• 2  garlic cloves, minced
• 4 1⁄2 cups  fat-free low-sodium chicken broth
• 1 3⁄4 cups  red potatoes, peeed and chopped
• 2 1⁄4 cups frozen whole kernel corn
• 1⁄2 cup all-purpose flour
• 2  cups 2% low-fat milk
• 3⁄4 cup cheddar cheese, shredded (3 ounce)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

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