Cheddar chicken chowder

8 Servings

Ingredients

Quantity Ingredient
2 slices Turkey bacon
Vegetable cooking spray
1 pounds Skinless boneless chicken breast; cut in 1\" pieces
1 cup Chopped onion
1 cup Red bell pepper; diced
2 Cloves garlic; minced
4½ cup Chicken broth
1¾ cup Red potatoes; peeled and diced
2 cups Whole kernel corn; frozen
½ cup Flour
2 cups 1% low-fat milk
¾ cup Cheddar cheese; shredded
½ teaspoon Salt
¼ teaspoon Pepper

Directions

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; saute 5 minutes. Add broth and potatoes; bring to a 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.

Recipe by: Cooking Light Nov/Dec 1996 p. 85 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Feb 02, 1998

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