Cheddar Chicken Chowder
Tip: Buy skinned,
boned chicken breasts and preshredded
cheese.
2 bacon slices
Cooking spray
1 pound skinned,
boned chicken breast, cut into bite-size pieces
1
cup chopped onion
1 cup diced red bell pepper
2
garlic cloves, minced
4-1/2 cups fat-free chicken
broth
1-3/4 cups diced peeled red potatoes
2-1/4 cups
frozen whole-kernel corn
1/2 cup all-purpose
flour
2 cups 2% low-fat milk
3/4 cup (3 ounces)
shredded cheddar cheese
1/2 teaspoon salt
1/4
teaspoon pepper
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 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. Yield: 7
servings (serving size: 1-1/2 cups).
CALORIES 306 (22% from fat); FAT 7.5g (sat 4g, mono 2.2g,
poly 0.6g); PROTEIN 25g; CARB 33.7g; FIBER 2.9g; CHOL
58mg; IRON 1.6mg; SODIUM 376mg; CALC 193mg
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Thank you JENNIFER ROSE!