Chicken and Corn Chowder

Makes 6 servings

Thick and delicious, and gluten free too!

Cook Time

15 minutes

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.