Chicken Corn Chowder

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil $
• 1/2 cup prechopped onion $
• 1 1/4 cups fat-free, lower-sodium chicken broth $
• 3 tablespoons all-purpose flour $
• 2 cups 1% low-fat milk, divided $
• 1/4 cup reduced-fat sour cream $
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved $
• 1.5 ounces cheddar cheese, shredded (about 1/3 cup) $
• 4 teaspoons thinly sliced green onions

METHOD:

1 Melt butter in a Dutch oven over medium-high heat.
2 Remove green tops from green onions. Chop green onion tops; set aside.
3 Thinly slice white portion of each onion.
4 Add sliced onions to pan; sauté 2 minutes.
5 Add flour; cook 1 minute, stirring constantly with a whisk.
6 Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil.
7 Reduce heat, and simmer 5 minutes.
8 While mixture simmers, combine the remaining corn and milk in a blender; process until smooth.
9 Add milk mixture to pan; simmer 2 minutes or until thoroughly heated.
10 Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops.
11 Top each serving with 2 tablespoons cheese.