member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    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


    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




previous page | recipe circus home page | member pages
mimi's cyber kitchen |