2 slices bacon
1 lb chicken breast cut bite sized
1 cup chopped onion
2 cloves garlic minced
4 1/2 cups chicken broth
1 3/4 cups diced potatoes
2 1/4 cups frozen corn kernels
2 cups milk
1 cup shredded cheddar cheese
pepper & salt to taste
1/2 cup flour
Cook bacon in non-stick soup pot. Remove & set aside. Add to pot: chicken, onion & garlic. Saute 5 minutes. Add broth & potatoes & bring to a boil. Cover, reduce heat to simmer and cook for 20 minutes. Add corn. Blend flour with milk and add to soup. Cook over medium heat stirring frequently for 15 minutes, or until soup thickens. Just before serving, stir in cheese and season to taste. Top bowls of soup with crumbled bacon.