Cheddar Chicken Chowder

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“This is from Cooking Light.”
READY IN:
1hr
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
  2. Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
  3. 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 for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

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