Chicken Corn Chowder
- 2 lbs boneless, skinless chicken breasts, diced
- 1 bell pepper, diced
- 1 large onion, diced
- 3 tbsp olive oil, enough to coat bottom of soup pot
- salt and pepper, to taste
- Appx. 3 cups diced potatoes (1-2 med-large, 4 med-small)
- 64 oz chicken broth
- 6 cups frozen corn (one large bag) or several cans corn
- 8 oz cheddar cheese, grated
- 3 1/2 cups milk
- 1 cup flour
- Several slices crumbled bacon or handful of processed bacon
Sautee chicken breast, bell pepper and onion in olive oil until chicken is browned and vegetables are tender. Lightly season mix with salt and pepper.
Add in chicken stock and potatoes. Bring pot to a boil. Reduce heat and simmer for a half hour until potatoes are tender. Add in corn. Whisk together milk and flour and add to pot. Heat through.
When soup has thickened and is heated through, add cheese and allow to melt. Just before serving, add bacon.