Chicken Corn Chowder

Cook chicken breasts in 350 oven until cooked through. Cook bacon until crisp. Remove from pan, set aside. Add onions, peppers, garlic to pan drippings, sauté. Add broth and potato, bring to a boil. Cover, reduce heat and simmer for 20 minutes or until potato is tender. Add corn, stir well. Place flour into a bowl, gradually add milk, stirring with a whisk until blended. Add to soup. Bring to a boil over medium high heat. Reduce heat to medium and simmer 15 minutes or until thick, stirring frequently. Stir in cheddar cheese and bacon and serve.