2 bacon slices
1 pound skinless, boneless chicken breasts, 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 less sodium chicken broth
1 3/4 cups diced peeled red potato
2 1 /4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat or skim milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Cook bacon in a Dutch oven 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 potatoes is tender.
Add corn, stir well.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour 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.
To serve, top with the crumbled bacon and a sprinkle of cheese.
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