Chicken & Corn Chowder

• 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

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.

bacon, chicken breasts, onion, bell pepper, garlic, chicken broth, kernel corn, creamstyle corn, starch, milk, salt, grind, black pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/chicken-corn-chowder-0 (may not work)