Cheddar Chicken Chowder
- Number of Servings: 7
Ingredients
2 bacon slices1 lb skinless, boneless chicken breast, cut into bite size pieces1 cup chopped onion1 cup diced red bell pepper2 garlic cloves, minced4.5 cups fat free, less-sodium chicken broth1.75 cups chopped, peeled red potato2.25 cups frozen whole-kernel corn.5 cup all-purpose flour2 cups 2% mlk.75 cup (3 oz) shredded cheddar cheese.5 tsp salt.25 tsp black pepper
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble and set aside. Add chicken, onion, bell pepper, and garlic to drippings in pan; saute 5 minutes. Add broth and potato; bring to boil. Cover; reduce heat, and simmer for 20 minutes or until potato is tender; stir in corn.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 301.0
- Total Fat: 7.7 g
- Cholesterol: 60.8 mg
- Sodium: 964.8 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 3.4 g
- Protein: 25.4 g
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