Cheddar Chicken Chowder

2 Bacon slices

1 lb chicken, cut into bite size pieces

1 cup chopped onion

1 cup diced red bell pepper

2 garlic cloves, minced

4 1/2 cups chicken broth

1 3/4 cups diced peeled red potatoes

2 1/3 cups corn

1/2 cup flour

2 cups milk

2/3 c (3 oz) shredded cheddar cheese

1/2 tsp salt

1/4 tsp pepper

Cook bacon in large sauce pan until crisp. Remove bacon, crumble and set aside. Add chicken, onion, bell pepper and garlic to bacon fat in pan. Saute 5 minutes. Add broth and potatoes. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with crumbled bacon. Makes 7 (1 1/2 cup) servings.