Cheddar Chicken Chowder
Submitted by Kelly of Thister Thaster. This is probably our family's favorite soup. It's so flavorful, and comes from Cooking Light, so you can even feel good about it.
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
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.
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.
Yield: 7 servings (serving size: 1 1/2 cups)
CALORIES 306 (22% from fat); FAT 7.5g (sat 4g,mono 2.2g,poly 0.6g); IRON 1.6mg; CHOLESTEROL 58mg; CALCIUM 193mg; CARBOHYDRATE 33.7g; SODIUM 376mg; PROTEIN 25g; FIBER 2.9g
Amy
3 Comments
Reader Comments (3)
This recipe sounds so good. I know this a ridiculous question...but here goes. You are talking about the type of dutch oven you use when you go camping right? I mean there is not another type that is for convential stove top, right?
I think the term dutch oven doesn't necessarily mean the camping kind -- I just use a big pot, like a stock pot, but shorter.
I use a big stock pot, too, but dream of buying a Le Creuset dutch oven (look them up...they're gorgeous!). With a price tag of $200 I'm not sure when (or if!) that will happen.