Cheddar Chicken Chowder (5 points)

Recipe Ingredients

2		Bacon slices
		Cooking spray
1 lb	454g / 16oz	Skinless boneless chicken breast - cut in bite size
1 cup	62g / 2.2oz	Chopped onion
2		Garlic - minced
4 1/2 cups	1066ml	Fat-free chicken broth
1 3/4 cups	255g / 9oz	Red potatoes - peeled and diced
2 1/4 cups	140g / 4.9oz	Frozen whole kernel corn
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	474ml	1% low-fat milk
3/4 cup	109g / 3.8oz	Lowfat cheddar cheese - shredded
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Cook bacon in a Dutch oven coated with cooking spray over medium high heat

until crisp. Remove bacon from pan. Crumbles; 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.

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: 1 1/2 cups).

Typos by Gail Shermeyer, [email protected].

Source:
Cooking Light, Nov/Dec 1996

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