Soup: 6 pt. Chicken & Cheddar Chowder
Source of Recipe
internet
List of Ingredients
2 slices bacon
1 pound chicken breast halves without skin bite size pieces
1 cup chopped onion
1 cup red bell pepper chopped
2 cloves garlic minced
4 1/2 cups fat free Chicken Broth Healthy Valley
1 3/4 cups red potatoes diced & peeled
2 1/4 cups frozen corn kernels
1/2 cup all-purpose flour
2 cups 2% milk
3/4 cup cheddar cheese shredded
1/2 teaspoon salt
1/4 teaspoon pepper Recipe
Cook bacon in large soup pan coated with Pam over medium heat until crisp.
Remove, crumble and set aside. Add chicken, onion, pepper and garlic to bacon fat in pan; saute 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 bowl. Add milk slowly, 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. Makes 7 servings of 1 1/2 cups each.
Per serving (excluding unknown items): 259 Calories; 7g Fat (26% calories from fat); 21g Protein; 28g Carbohydrate; 50mg Cholesterol; 329mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat
|
|
member logon
