1/2 pound bacon, diced
2 pounds boneless skinless chicken breasts, cubed
2 cups onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
7 cups chicken broth
3 medium-large potatoes, cubed
2 cans (15 oz. each) corn, drained
1 cup flour
4 cups milk
2 cups cheddar cheese, shredded
salt and pepper, to taste
Cook bacon over medium heat in a fairly large cooking pot until crisp. Remove bacon from pan, reserving 2 tablespoons of the bacon grease in the pot. Crumble bacon and set aside on paper towels to drain.
Raise heat to medium-high and add the cubed chicken and cook (briefly) until lightly browned. Remove with slotted spoon and set aside.
Add onions and bell pepper to pot. Lower the heat to medium and cook, stirring occasionally for 5 minutes, or until the vegetables are softened. Add the garlic and cook 1 minute longer.
Add chicken broth, potatoes, corn and cooked chicken. Cover and simmer until potatoes are tender, but not yet fully cooked, approximately 10 minutes.
Place flour in a bowl and whisk in milk until smooth and blended. Add to pot, stir and cook for an additional 15 minutes. Season to taste with salt and pepper. Serve topped with cheddar cheese and reserved bacon. YIELD: 6 servings
