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1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside. Add the chicken, onion, bell pepper, and garlic to drippings in pan; sauté 5 minutes. Add broth and potato, and bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn; stir well.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt, and black pepper. Top with crumbled bacon.
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|Serving Size: 1 Serving (2947g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 618 (27%)|
|Amt Per Serving||% DV|
|Total Fat 68.6g||92 %|
|Saturated Fat 31.3g||156 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 405.1mg||125 %|
|Sodium 10183.3mg||351 %|
|Potassium 3919.5mg||103 %|
|Total Carbohydrate 272.8g||80 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 258g|
|Protein 157.8g||225 %|
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Calories per serving: 2299
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