3
slices bacon, diced
1 cup chopped yellow onion
1/2 green bell pepper, chopped
2 cloves garlic, minced
3 cups homemade or store-bought chicken stock or broth
1-1/2 cups unpeeled cubed red potatoes (about 2 medium)
1-1/2 cups corn kernels, fresh or frozen
3 tablespoons all-purpose flour
3 cups milk
2 cups cubed cooked chicken breast
1 cup seeded, peeled, chopped tomato
1/2 cup grated Cheddar cheese
3/4 teaspoon salt
Freshly
ground pepper, to taste
In
a large Dutch oven over medium heat, cook bacon until crisp. Transfer
bacon to a plate, leaving 1 tablespoon drippings in Dutch oven.
Add onion, bell pepper and garlic and sauté until tender, about
5 minutes.
Add
stock and potatoes and bring to a boil. Reduce heat to medium-low
and simmer, covered, until potatoes are tender, about 20 minutes.
Stir in corn.
In
a bowl, blend flour and milk. Stir into soup. Increase heat to medium-high
and stir until thickened, about 5 minutes. Reduce heat to medium-low
and add chicken, reserved bacon drippings, tomato, cheese, salt
and pepper. Simmer, uncovered, until flavors are blended and cheese
is melted, about 15 minutes longer.
Yields
6 servings. |
|
