Cheddar Chicken Chowder

Recipe from Kiki (Cooking Light)

Ingredients

• 2 bacon slices

• 1 pound skinless, boneless chicken breasts, cooked and cut into bite-sized pieces

• 1 cup onion, chopped

• 2 garlic cloves, minced

• 4 1/2 cups chicken broth

• 1 3/4 cups red potato, peeled

• 2 1/4 cups whole kernel corn

• 1/2 cup flour, sifted

• 2 cups milk

• 3/4 cup cheddar cheese, shredded

• 1/2 tsp salt

• 1/4 tsp pepper

Directions

Cook bacon in a large pot over medium-high heat until crisp. Remove from pan and let cool. 

Add the chicken, onion, bell pepper and garlic to bacon drippings in pan, sauté 5 minutes.

Add broth and potato, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.

Add corn, stir well. 

Place flour in bowl. Gradually add milk, stirring with a whisk until blended, add to soup.

Bring to a boil over medium-high heat. Reduce heat to medium, simmer 15 minutes or until thick, stirring frequently. Stir in the cheese, salt and pepper.

Top with extra cheese and crumbled bacon.