Cheddar Chicken Chowder

This is one of my favorite recipes. I make it all the time in cooler months. Its very hearty and can be served as a side dish or main course.

(oops! I just realized that I left out the cheddar--oh well it was still great and we didn't notice!) On a side note this is a good example of why I am a horrible baker. When cooking you can leave out entire ingredients OR improvise and add new ones and still have a great meal. Try that in baking...yikes.

Cheddar Chicken Chowder

2 bacon slices
1 t Butter
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 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 whole milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper


INSTRUCTIONS
Cook bacon in a Dutch oven coated with butter 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: Yield: 7 servings (serving size: 1-1/2 cups).