"The belly rules the mind."--Spanish Proverb

Cheddar Chicken Chowder Recipe

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This recipe for Cheddar Chicken Chowder, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Saturday, June 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 bacon slices
cooking spray
1 lb. skinned, boned chicken breast, cut into bite-sized 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 and peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup AP flour
2 cups 2% milk
3/4 cup shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
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.

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.

Number Of Servings:
Number Of Servings:
7 - 1 1/2 cup servings
Personal Notes:
Personal Notes:
This is another of my favorite soup recipes. Especially good for crowds.

 

 

 

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