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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Adding Cheddar cheese to this chicken chowder filled with diced potato, corn, and bell pepper makes the soup even more creamy and flavorful. 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 |
Directions:
1. 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.
2. 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.
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