Cheddar Chicken Chowder
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
favorite of 3 people 1 people want to try
Verified by twojocks
|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)|
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.
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