Shelly's Recipe

CHEDDAR CHICKEN CHOWDER

Category: Chowders

2 bacon slices
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion and red bell pepper
2 clove garlic, minced
4 1/2 cups chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups kernel corn
1/2 cups flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper

Cook bacon in a Dutch oven until crisp. Remove from pan and crumble; set aside. Add chicken, chopped vegetables and garlic in bacon fat and saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.

Add corn; stir well. Place flour in a bowl, gradually add milk, 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.