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Cheddar Chicken Chowder Recipe

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This recipe for Cheddar Chicken Chowder, by , is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Steier
Added: Thursday, February 17, 2011


2 bacon slices
1 lb skinless, boneless chicken breasts, 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, less sodium chicken broth
1 ¾ cups diced peeled red potato
2 ¼ cups frozen whole-kernel corn
½ cup all-purpose flour
2 cups 2% low-fat milk
¾ cup (3 ounces) shredded cheddar cheese
½ tsp salt
¼ tsp pepper

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, crumble. Set aside. Add the chicken, onion, bell pepper, and garlic to drippings in pan; sauté 5 minutes. Add broth and potato, and bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn; stir well.

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in bowl. Gradually add milk, stirring with a whisk until blended, add to the soup. Bring to a boil over medium-high head. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt, and black pepper. Top with the crumbled bacon.

Number Of Servings:
Number Of Servings:
7 servings 1 ½ cups each




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