Cheddar Chicken Chowder

from the one and only Pendulum Court...shhhhh....

1 lb chicken breasts
5 slices of bacon
3/4 lb red potatoes
1 c red peppers
1 tbsp margarine
1 clove garlic
1 cup chopped onion
2 1/2 tsp soup base, chicken paste (like chicken bouillon cubes)
6 c water
1 c flour
2 1/2 c 1% milk
3 c frozen corn
2 tsp pepper
2 tsp salt
1 1/2 c shredded cheddar cheese

Cook chicken, then chop into 2 inch cubes. Cook bacon until crisp (oven at 350 degrees for 10-12 min). Place potatoes in large pot and cover with water one inch above the potatoes. Boil for approx. 15 min or until tender. Wash and dice peppers. In large pot, saute margarine, garlic, onions and peppers over medium heat. Add chicken paste, water, and chopped chicken to pot. Stir well then bring to a boil. In a bowl, combine flour and milk. Whisk until all lumps are removed. Add slowly to soup. Cook on medium heat for 20 minutes until thick, stirring frequently. Cut up boiled potatoes. Add potatoes, frozen corn, salt, and pepper to soup. Reduce heat to low. Add cheese to soup. Further reduce heat to simmer and stir until cheese is melted.

*the Pendulum Court forgot to mention when to put in the bacon. I'm not sure if it was supposed to be sprinkled on top just before serving or what, but I threw it in at the end before I put the cheese in.