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    Cheddar Chicken Chowder

    Source of Recipe


    Cooking Light-12/96


    List of 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


    Instructions


    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; saut 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.

    3. Serving Size: 1 1/2 cups



 

 

 


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