Chicken Cheddar Chowder

This is a favorite of Don’s and mine. I got it from Cooking Light magazine a number of years ago. A 1½-cup serving is only 6 points on Weight Watchers and is very filling.

2 bacon slices
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4-½ cups fat-free chicken broth
1-¾ cups diced peeled red potato
2-¼ cups frozen whole kernel corn
½ cup all-purpose flour
2 cups 2% milk
¾ cup shredded cheddar cheese
½ tsp. salt
¼ tsp. black pepper

Cook bacon in a large pot or Dutch oven over medium-high heat until crisp. Remove bacon from pan. Crumble. Set aside. Add the chicken, onion, bell pepper and garlic to drippings in pan; sauté 5 minutes. Add broth and potato and bring to boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add corn and stir well.

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. Stir in the cheddar cheese, salt and black pepper. Top with the crumbled bacon.