Chedder Chicken Soup

Sorry this is not a great picture but it is a great soup.  I've had a few people ask me for this one.  It's from Eating Better: Recipes and tips from Home Economics teachers.  This was a cookbook someone gave me when I was married.  All the recipes are from home ec teachers throughout Utah, Nevada, and mostly California.  I actually haven't tried too many from this cookbook, but this one is excellent.  It was submitted by Laurie Owen of Challenger Middle School, San Diego, CA.  I actually prefer the soup with less chicken and more potatoes, and often time I don't have the corn or bacon since I don't always have those things on hand.  But it still always tastes good.

Chedder Chicken Chowder

2 slices of bacon
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 cup onion, chopped
1 cup red bell pepper, diced
2 cloved garlic, minced
4 1/2 cup chicken broth
1 3/4 cup red potatoes, diced
2 1/4 cup frozen whole kernel corn
1/2 cup flour
2 cups 2% milk
3/4 cup chedder cheese, shredded

Cook bacon until crisp.  Remove from pan and set aside.  Add chicken, onion, bell pepper, and garlic to drippings and saute for 5 minutes.  Add broth and potatoes and bring to a boil.  Cover, reduce heat and simmer 20 minutes or until potatoes are tender; add corn.  Place flour in bowl, stirring with a wire whisk gradually add milk.  After it's mixed add to soup.  Bring to boil, then reduce to medium heat and simmer 15 minutes to thicken.  Stir in chedder cheese and top with bacon bits.