Chicken and Corn Chowder

Ingredients

• 5 slices bacon
• 12 ounces boneless, skinless chicken breasts, cut into bite-sized 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® Corn Starch
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black fine grind pepper
• 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

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.

Sauté 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.

Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes.  Add salt, pepper and cheese; stir until cheese is melted.

Ladle soup into bowls; sprinkle bacon over individual servings.