Source of Recipe
Shandon Shares cookbook
List of Ingredients
6 slices bacon
1 red bell pepper diced
2 cloves garlic, minced
1/2 cup onion, diced
6 cups chicken broth
3 medium potatoes, peeled and diced
2-3 cups cooked, shredded chicken
1 1/2 cups of frozen corn (or canned)
1/2 cup flour
2 cups half and half
2 cups shredded cheddar cheese
Salt and pepper, to taste
Fresh parsley, for garnish
In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.