Preparation:
Cook bacon in large soup pan coated with Pam over medium heat until crisp.
Remove, crumble and set aside. Add chicken, onion, pepper and garlic to bacon fat in pan; saute 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 bowl. Add milk slowly, 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. Makes 7 servings of 1 1/2 cups each. |
