Cheddar Chicken ChowderSubmitted by: JENNIFEREG
IntroductionA nice fall recipe for a cool day. Great for people who like creamy cheesey soups. Great way to get your protien! This recipe is from Cooking Light "Soups and Stews" specail edition magazine. A nice fall recipe for a cool day. Great for people who like creamy cheesey soups. Great way to get your protien! This recipe is from Cooking Light "Soups and Stews" specail edition magazine.
2 bacon slices
1 lb skinless, boneless chicken breast, cut into bite size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4.5 cups fat free, less-sodium chicken broth
1.75 cups chopped, peeled red potato
2.25 cups frozen whole-kernel corn
.5 cup all-purpose flour
2 cups 2% mlk
.75 cup (3 oz) shredded cheddar cheese
.5 tsp salt
.25 tsp black pepper
2) Lightly, spoon flour into a dry measuring cup, level with a knife. Place flour in bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Bring to boil over medium-high heat. Reduce heat to medium. Simmer 15 minutes or until thick; stir frequently. Stir in cheese, salt, and pepper. Spoon soup into bowls; top with crumbled bacon.
Yield: 7 servings (serving size: 1.5 cups)
Serving Size: Makes 7 servings of 1.5 cups
Number of Servings: 7
Recipe submitted by SparkPeople user JENNIFEREG.