Cheddar Chicken Chowder

2 Bacon Slices
1 lb Chicken cubed
1 C chopped onion
2 1/4 C Frozen (or canned) corn
1 3/4 C Diced potatoes
1/2 C Flour
2 C 2% Milk
3/4 C shredded cheddar cheese
1 C Diced red bell pepper
4 1/2 C Fat free chicken broth
1/2 t Salt
1/4 t Black pepper

Directions:
Cook bacon. In pan, add chicken, onion, and bell pepper to bacon drippings. Saute for 5 minutes. Add broth and potato and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until potato is tender. Add corn; stir well. Spoon flour into a bowl. Gradually add milk, stirring with a whisk until blended. Add to the soup. Bring to a boil over medium heat. Reduce heat and simmer.