Cheddar Chicken Chowder

Cheddar Chicken Chowder (Adapted from CL)

3 bacon slices
16 ounces (1 pound) boneless, skinless chicken breasts, cut into bite-size pieces
1 cup diced onion
1 cup diced red bell pepper
3 garlic cloves, minced
4 1/2 cups chicken broth
1 3/4 cups diced red potatoes, peeled if desired
2 1/4 cups corn kernels
1/2 cup all-purpose flour
2 cups milk
4 ounces (about 1 cup) shredded cheddar cheese
salt and fresh ground black pepper

In a Dutch oven, add bacon and cook, turning as needed, over medium heat until crisp, about 5 to 7 minutes. Transfer bacon to a paper-towel lined plate. Remove all but 1 1/2 to 2 tablespoons bacon drippings in the pan.

Add chicken, onion, bell pepper and garlic to the drippings - cook, stirring occasionally, for 5 minutes. Add broth and potatoes - bring mixture to a boil, cover, reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in corn.

In a medium bowl, add flour and gradually whisk in milk. In a steady stream, whisk mixture into the pot. Continue to cook over medium heat, stirring frequently, until thick, about 12 to 15 minutes. Remove from the heat and stir in cheese until melted - season with salt and pepper. Serve portions topped with the reserved bacon, crumbled.

Makes about 6 servings.

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