INGREDIENTS:

4 slices bacon
1 pound boneless chicken breast, cubed
1 medium yellow onion
1 medium red bell pepper, diced
2 garlic cloves, minced
5 cups chicken broth
1 ½ cups potatoes, diced (you can leave skins on if desired)
2 ½ cups corn kernels
½ cup all-purpose flour
2 cups milk
1 tub Stoby’s White Cheese Dip

Cook bacon in large saucepan until crisp.  Remove bacon & set aside for garnish.

To saucepan (with bacon fat), add chicken, onion, bell pepper & garlic.  Saute until chicken is cooked – about 5 minutes.

Add broth, corn & potatoes.  Boil until potatoes are fork tender.

Whisk flour & milk until smooth.  Add to saucepan.  Also add tub of cheese dip.

Heat through.  Garnish with crumbled crisp bacon.