Chicken & Corn Chowder

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Chicken & Corn Chowder

by 8  people


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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  14 3/4 ounce can 
    cream-style corn
  • 1/4  cup 
    Argo® Corn Starch
  • 1   cup 
    milk
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    Spice Islands® 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.
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