Chicken Corn Chowder

6 medium potatoes, washed, peeled, cubed and boiled
2 small yellow onions, chopped
1 large red pepper, de seeded and chopped
4 Tablespoons butter
1/2 cup flour
1/4 tsp McCormick Cajun seasoning
1 heaping tsp salt
1/8 tsp ground black pepper
2 heaping teaspoons Hormel Applewood smoked bacon bits
1 large can white chicken meat, (12.5 oz)
1 quart 1 percent milk
1 (15 oz) can of creamed corn

Wash, peel, cube and boil the potatoes and set aside. Melt the butter in a 3 quart saucepan, and add the onions and the red pepper. Sautee until onions and peppers are softened. Remove from heat. Add 1/2 cup of flour and stir well to create a roux. Add the milk a little bit at a time, stirring constantly so that the flour and butter are incorporated into the milk. Add the corn and the cubed potaoes.

Add the bacon bits, spices, and chicken meat and stir again. Heat over medium low heat, stirring constantly, until the mixture JUST begins to bubble and is thickened.

Serves 8