Chicken Corn Chowder
2 slices bacon
1 lb. chicken breast meat, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 oz each) fat free chicken broth
1/2  cup all purpose flour
2 cups skim milk
4 oz Velveeta, diced
1/2  tsp. salt
fresh ground pepper to taste

In a dutch oven, cook the bacon until crisp. Remove the bacon from the pan. 
Add chicken, onion, and pepper. Cook over medium heat until tender, then add 
potatoes. Stir in the broth and bring to boil. Simmer, covered, for 20 
minutes. Stir in the corn. Blend the flour and milk in a bowl then gradually 
stir it into the pot. Increase heat to medium and cook until thickened, 
stirring constantly. Add cheese and stir until melted and well blended. Add 
salt and pepper to taste.

Makes 6 substantial servings. 

Calories  298  Fiber (g) 2.2 
Total Fat (g)  4.3  Protein (g)  35.6 
Saturated Fat (g)  1.8  Sodium (mg) 828 
Monounsaturated Fat (g) 1.4  Potassium (mg)  690 
Polyunsaturated Fat (g) 0.7  Cholesterol (mg)  51 
% Calories from Fat  13  Carbohydrates (g)  29 



Nutritional information was determined using Mastercook. Yours may vary 
slightly, depending on the brand of ingredient or where your food was grown.