Chicken Cheddar Chowder

(great taste!)

Tip: Buy skinned, boned chicken breasts and preshredded cheese. 2 bacon slices Cooking spray 1 pound skinned, boned chicken breast, cut into bite-size pieces 1 cup chopped onion 1 cup diced red bell pepper 2 garlic cloves, minced 4 1/2 cups fat-free chicken broth 1 3/4 cups diced peeled red potatoes 2 1/4 cups frozen whole-kernel corn 1/2 cup all-purpose flour 2 cups 2% low-fat milk 3/4 cup (3 ounces) shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper
*I add sliced carrots and ground cumin to taste.
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 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 a bowl. Gradually add milk, 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. Yield: 7 servings (serving size: 1 1/2 cups)
Heidi Taylor