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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 7 |
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This is from Cooking Light. Ingredients:
2 slices bacon |
1 lb boneless skinless 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 milk |
3/4 cup shredded cheddar cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
2. Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.
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