chicken breasts, cooked and cubed
shredded cheddar cheese
In a large saucepan, saute the cubed bacon over medium heat until almost crisp.
Spoon off the liquid fat if any.
Add the broth, chicken, onion and potatoes.
Cook, stirring until the vegetables are tender, about 12 - 15 minutes.
Bring the mixture to a boil.
Reduce the heat to a simmer and cook, about 2 - 3 minutes.
Crush the crackers and add them and the cream to the above.
Stir until the chowder starts to thicken, about 4 minutes.
Add the salt and pepper.
Stir in the cheese that has been tossed with the flour. This acts as a life preserver for the cheese and keeps it from clumping at the bottom.