Cheddar Chicken and Corn Chowder

I know it's the end of March, but I just had to slip one more soup in before heading into the soup-less summer. This one is a crowd pleaser. It has a rich flavor and a smooth texture, with intermittent bites of tender chicken, sweet corn and potatoes . My 8-year-old daughter even asked to take some in her thermos to school for lunch the next day. Serve this with a big Spinach and Orange Salad and some whole grain rolls.



Cheddar Chicken and Corn Chowder

2 bacon slices
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic clove, minced
4 ½ cups fat-free chicken broth
1 ¾ cups diced red potato
2 ¼ cups frozen corn
½ cup flour
2 cups 2% low-fat milk
¾ cup shredded sharp or extra sharp cheddar cheese
½ tsp salt
¼ tsp black pepper
Cook bacon in a large pot over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside. Add the chicken, onion, bell pepper, and garlic to drippings in pan; sauté 5 minutes. Add broth and potato, and bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn; stir well.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place four in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and black pepper. Top with the crumbled bacon. Yield: 7 servings (serving size 1 ½ cups)