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Cheddar Chicken Chowder

Recipes » Soups, Stews and Chili » Chowders

Adding Cheddar cheese to this chicken chowder filled with diced potato, corn, and bell pepper makes the soup even more creamy and flavorful.

Yield: 7 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Chicken

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Verified by twojocks

Original recipe makes 7 Servings

2 slicebacon

Cooking Spray

1 poundBoneless, skinless chicken breasts; cut into bite-size pieces

1 cuponion; chopped

1 cupred bell pepper; diced

2 clovegarlic; minced

4 1/2 cupfat-free chicken broth

1 3/4 cupred potatoes; diced peeled

2 1/4 cupfrozen whole-kernel corn

1/2 cupall-purpose flour

2 cups2% low-fat milk

3/4 cupcheddar cheese; shredded (3 ounces)

1/2 teaspoonsalt

1/4 teaspoonpepper

Cheddar Chicken Chowder Preparation

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; saut? 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.

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.