Chicken And Cheddar Chowder

Course : Chowders
Serves: 7
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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
4 1/2 cups fat free chicken broth -- healthy valley
1 3/4 cups red potatoes -- diced and 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 / Directions:

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.

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