Chicken & Corn Chowder

Name: Chicken & Corn Chowder
Ingredients: 5 slices bacon; 12 ounces boneless, skinless chicken breasts, cut in bite size pieces; 1/2 cup chopped onion; 1/2 cup chopped bell pepper (any color); 1 garlic clove, minced; 4 cups chicken broth; 1 1/2 cups frozen whole kernel corn; 1 can (14 3/4 ounces) cream-style corn; 1/4 cup Argo(R) Corn Starch; 1 cup milk; 1/2 teaspoon salt; 1/4 tablespoon Spice Islands(R) Fine Grind; Black Pepper; 1 1/2 cups (6 ounces) shredded cheddar cheese

14 ingredients

4 steps

Ingredients

5 slices bacon
12 ounces boneless, skinless chicken breasts, cut in bite size pieces
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
1 garlic clove, minced
4 cups chicken broth
1 1/2 cups frozen whole kernel corn
1 can (14 3/4 ounces) cream-style corn
1/4 cup Argo(R) Corn Starch
1 cup milk
1/2 teaspoon salt
1/4 tablespoon Spice Islands(R) Fine Grind
Black Pepper
1 1/2 cups (6 ounces) shredded cheddar cheese

Directions

1

COOK bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings.
2

SAUTE chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.
3

HEAT to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
4

LADLE soup into bowls; sprinkle bacon over individual servings.