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Chicken and Corn Chowder

Prep: 20 min
Makes: 6 servings

Thick and delicious, and gluten free too!

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Ingredients

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.

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