CHEDDAR CHICKEN CHOWDER

cooking spray

2 slices turkey bacon

1 lb. boneless, skinless chicken breasts; cut into bite-sized pieces

1 cup onion; chopped

1 cup red bell pepper; diced

2 cloves garlic; minced

4 1/2 cups fat-free chicken broth

1 3/4 cups red potatoes; diced & peeled

2 1/4 cups frozen whole-kernel corn

1/2 cup all-purpose flour

2 cups 2% low-fat milk

3/4 cups (3 oz.) cheddar cheese; shredded

1/2 teaspoon salt

1/4 teaspoon pepper

1. Cook turkey bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with crumbled bacon.

Yields 7 servings (Serving size = 1 1/2 cups)

CALORIES: 306; PROTEIN: 25g; CARBS: 34g; FAT: 8g; FIBER: 3g; IRON: 2mg; SODIUM: 376mg; CHOL: 58mg; CALC: 193mg.

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