Cheddar chicken chowder
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Turkey bacon |
| Vegetable cooking spray | ||
| 1 | pounds | Skinless boneless chicken breast; cut in 1\" pieces |
| 1 | cup | Chopped onion |
| 1 | cup | Red bell pepper; diced |
| 2 | Cloves garlic; minced | |
| 4½ | cup | Chicken broth |
| 1¾ | cup | Red potatoes; peeled and diced |
| 2 | cups | Whole kernel corn; frozen |
| ½ | cup | Flour |
| 2 | cups | 1% low-fat milk |
| ¾ | cup | Cheddar cheese; shredded |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
1. Cook bacon in a dutch oven coated with cooking spray over medium high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Add corn; stir well. 2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. cook over medium heat 15 minutes or until thick, stirring frequently.
Stir in cheese, salt and pepper. Top with crumbled bacon.
Recipe by: Cooking Light Nov/Dec 1996 p. 85 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Feb 02, 1998