Ingredients: |
Ingredients: 2 bacon slices
cooking spray
1 lb skinless, boneless chicken breast, cut into bite sized pieces
1 c. chopped onion
1 c. diced red bell pepper
2 garlic cloves, minced
4 1/2 cups. low fat/low sodium chicken broth
1 3/4 cups diced red-skinned potatoes
2 1/4 cups frozen whole kernel corn
1/2 c. flour
2 cups 2 % low-fat milk
3/4 c. (3 ounces) shredded cheddar cheese
1/2 t. salt
1/4 t. fresh ground pepper
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Directions: |
Directions:Cook bacon in a 4-5 quart deep pan coated with cooking spray over medium-high heat until crisp. Remove , crumble and 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. |
Personal
Notes: |
Personal
Notes: My husband David loves this soup! It is so tasty on a chilly winter evening. I discovered this recipe in my December 1996 issue of Cooking LIght magazine...a bit tattered now, but I still turn to it every year for this soup and other holiday recipes.
Cheddar Chicken Chowder has just 306 calories per 1 1/2 c. serving and 7.5 grams of fat. I usually make it with turkey bacon, and use a bit of olive oil in lieu of the bacon fat.
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