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This recipe for CHEDDAR CHICKEN CHOWDER, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 slices bacon
1 lb. boned and skinned chicken breast, cut into bite sized pieces
1 cup onion, chopped
1 cup red bell pepper, chopped
2 cloves garlic, minced
4-1/2 cups fat-free chicken broth
1-3/4 cup red potatoes, scrubbed & diced
2-1/4 cups frozen whole kernel corn
1/3 cup all-purpose flour
2 cups skim milk
3/4 cup shredded cheddar cheese (3 oz.)
1/2 tsp. salt
1/4 tsp. black pepper

1. Cook bacon in Dutch oven over medium high heat until crisp. Remove bacon from pan, crumble. Set aside.
2. Add chicken, onion, bell pepper and garlic to drippings in pan. Saute 5 minutes. Add broth and potato. Bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are done. Add corn. Stir well.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add to the soup. Bring to a boil over medium high heat. Reduce heat to medium and simmer 15 minutes or until thick, stirring frequently.
4. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.




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