Cheddar Chicken Chowder

By ROBandSEAN

Ingredients

• 2 bacon slices
• Cooking spray
• 1 pound skinned, boned chicken breast, cut into bite-size pieces
• 1 cup chopped onion
• 1 cup diced red bell pepper
• 2 garlic cloves, minced
• 4 1/2 cups fat-free chicken broth
• 1 3/4 cups diced peeled red potatoes
• 2 1/4 cups frozen whole-kernel corn
• 1/2 cup all-purpose flour
• 2 cups 2% low-fat milk
• 3/4 cup (3 ounces) shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Preparation

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Note: To save time, buy pre-chopped onion and bell pepper and a package of pre-shredded cheese