Chicken Cheddar Chowder

Ingredients

8  bacon slices

Cooking spray

1  pound  skinned, boned chicken breast, cut into bite-size pieces

1  cup  chopped onion

1  cup  diced red bell pepper

2  garlic cloves, minced

4 1/2  cups  chicken broth

1 3/4  cups  diced peeled red potatoes

2 1/4  cups  frozen whole-kernel corn

1/2  cup  all-purpose flour

1 cup whole milk

1 cup half-and-half

3/4  cup  (3 ounces) shredded cheddar cheese

1/2  teaspoon  salt

1/4  teaspoon  pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 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 + half-and-half, 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.