Source: dLife

A hearty corn chowder made with chicken, cheese, and bacon bits.

Servings

1 cooking spray
1 lb boneless skinless chicken breasts , cut into chunks
1 medium onions , chopped
1 medium red bell peppers , diced
1 g large russet potatoes , diced
32 floz fat free reduced sodium chicken broth
8.75 oz Corn, golden, cream style, unsalted, canned
0.5 cup white all purpose flour
2 cup fat free milk
4 oz Cheese, cheddar, diced
0.5 tsp salt (or sea salt)
1 oz black pepper , to taste (optional)
1 oz bacon bits , about 1/2 cup

1 Spray a large pot with non-stick cooking spray and heat it on medium heat until hot. Sauté the chicken, onion, and bell pepper until the chicken is browned and the vegetables are tender.
2 Stir in the potatoes and broth and bring to a boil. Reduce the heat and cover; simmer for 20 minutes, and then stir in the corn.
3 In a bowl, blend the flour and milk and then gradually stir it into the pot. Return the heat to a medium setting and bring to a boil. Reduce the heat and simmer until the soup has thickened, stirring frequently.
4 Stir in the cheese and make sure that it is blended well with the soup. If desired, add the salt and pepper, and sprinkle with bacon bits before serving.

For a soup that is slightly lower in fat, use reduced-fat or fat-free cheese.