Chicken Corn Chowder

1/2 lb bacon

12 ounces boneless, skinless chicken breasts, cut in bite size pieces

1/2 cup chopped onion

1/2 cup chopped bell pepper (any color, I like orange)

1 garlic clove, minced or 1 tbs from the jar

4 cups chicken broth

4 cups frozen whole kernel corn

1 (14.75 ounce) can cream-style corn

1/4 cup Corn Starch

1 cup milk

1 teaspoon salt

1 tsp fresh ground black pepper

1 1/2 cups shredded Cheddar cheese

Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle.

Saute chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.

Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper, bacon and cheese; stir until cheese is melted.