CHEDDAR CHICKEN CHOWDER

2 bacon slices
Cooking spray
1 pound skinned and boned chicken breast halves 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 1/4 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 shredded cheddar cheese (3 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium heat until crisp. Remove bacon from pan. Crumble; set aside.

Add chicken, onion, bell 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 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.

Servings: 7
Source: Cooking Light, Nov/Dec 1996