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Cheddar Chicken Chowder

  • 7servings

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 bacon slices

  2. Cooking spray

  3. 1 pound skinned, boned chicken breast, cut into bite-size pieces

  4. 1 cup chopped onion

  5. 1 cup diced red bell pepper

  6. 2 garlic cloves, minced

  7. 4 1/2 cups fat-free chicken broth

  8. 1 3/4 cups diced peeled red potato es

  9. 2 1/4 cups frozen whole-kernel corn

  10. 1/2 cup all-purpose flour

  11. 2 cups 2% low-fat milk

  12. 3/4 cup (3 ounces) shredded cheddar cheese

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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; sauté 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.

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