Chicken-Corn Chowder

• 4 bacon slices
• 1 cup chopped onion
• 1 cup diced carrot
• 2 garlic cloves, minced
• 2 cups peeled diced red potato
• 1 (10.11-ounce) package ready-to-eat roasted chicken breast halves (such as Tyson), skin removed, boned and diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 1/4 cups 2% reduced-fat milk, divided
• 1/4 cup all-purpose flour
• 2 cups frozen whole-kernel corn, thawed
• 1 1/2 cups (6 ounces) shredded reduced fat sharp Cheddar cheese, divided

1. Cook bacon in a Dutch oven over medium- high heat until crisp. Remove bacon from pan; crumble and set aside
2. Add onion, carrot, and garlic to pan; cook, stirring constantly, 5 minutes. Add potato, chicken, salt, pepper, and 4 cups milk; bring to a boil. Cover, reduce heat to medium, and simmer 20 minutes or until potatoes are tender, stirring occasionally.
3. Place flour in a small bowl; gradually add remaining 1/4 cup milk, stirring until smooth. Add flour mixture to chicken mixture. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 5 minutes, stirring frequently.
4. Add corn and 1 cup shredded cheese to chicken mixture; stir until cheese melts. Divide mixture evenly among 9 bowls; top with crumbled bacon and remaining 1/2 cup shredded cheese.

bacon, onion, carrot, garlic, chicken breast halves, salt, pepper, milk, allpurpose, corn, cheddar cheese

Taken from www.myrecipes.com/recipe/chicken-corn-chowder-2 (may not work)