Ok, it is definitely soup weather and that is was I'm making/craving if you haven't noticed;). I had found this recipe a few years ago and it is still one of my favorites. Yes, it's from Cooking Light, but they did it again with this tasty soup! If you make it you will not be disappointed, unless you don't like cheese or chicken;).
Cheddar Chicken Chowder
Tip: Buy skinned, boned chicken breasts and preshredded cheese.
Yield: 7 servings (serving size: 1 1/2 cups)
Ingredients
2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
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; sauté 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.
Nutritional Information
Calories:
306 (22% from fat)
Fat:
7.5g (sat 4g,mono 2.2g,poly 0.6g)
Protein:
25g
Carbohydrate:
33.7g
Fiber:
2.9g
Cholesterol:
58mg
Iron:
1.6mg
Sodium:
376mg
Calcium:
193mg
Cooking Light, NOVEMBER 1996
Hope you enjoy!!!!
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