Prep Time:  20 minutes
Cook Time:  15 minutes
Yield:  6 servings

5 slices bacon
3/4 pound (12 ounces) boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
1 garlic clove, minced
4 cups chicken broth
1-1/2 cups frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1/4 cup Argo® or Kingsford’s® Corn Starch
1 cup milk
1/2 teaspoon salt
1/4 teaspoon Spice Islands® Fine Grind Black Pepper
1-1/2 cups (6 ounces) 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. Reserve 2 tablespoons bacon drippings.

Sauté 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 and cheese; stir until cheese is melted.

Ladle soup into bowls; sprinkle bacon over individual servings.

Recipe courtesy of Argo Cornstarch - reprinted with permission

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