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 ½ cups chicken broth

• 1 ¾ cups red potato, peeled

• 2 ¼ cups whole kernel corn

• ½ cup flour, sifted

• 2 cups milk

• ¾ cup cheddar cheese, shredded

• ½ tsp salt

• ¼ 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 potatoes, bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn and stir. 

Place flour in bowl. Gradually add milk, stirring with a whisk until there are no lumps, 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.