Cheddar Chicken Chowder

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Cheddar Chicken Chowder Ingredients

2 Bacon slices	1 1/4 c Diced peeled red potatoes
Cooking spray	2 1/4 c Frozen whole-kernel corn
1 lb Skinned and boned chicken	1/2 c All-purpose flour
1 c Chopped onion	2 c 2% low-fat milk
1 c Diced red bell pepper	3/4 c Shredded cheddar cheese (3
2 Garlic cloves, minced	1/2 ts Salt
4 1/2 c Fat-free chicken broth	1/4 ts Pepper

Instructions for Cheddar Chicken Chowder

TiP. Buy skinned, boned chicken breasts and preshredded cheese. 1. Cook bacon in a Dutch oven coated with cooking spray over medium 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: 11/2 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 Recipe by: Cooking Light YEAR: 1996 ISSUE: Nov/Dec PAGE: 85 Posted to MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller on May 13, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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