Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      slices        bacon
   1      pound         chicken breast halves without skin -- bite size pieces
   1      cup           chopped onion
   1      cup           red bell pepper -- chopped
   2      cloves        garlic -- minced
   4 1/2  cups          fat free chicken broth -- healthy valley
   1 3/4  cups          red potatoes -- diced & peeled
   2 1/4  cups          frozen corn kernels
     1/2  cup           all-purpose flour
   2      cups          2% milk
     3/4  cup           cheddar cheese -- shredded
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

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.