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Cheddar Chicken Chowder

Yield 7 servings (serving size: 1 1/2 cups)
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

Nutrition Information

  • calories 306
  • caloriesfromfat 22 %
  • fat 7.5 g
  • satfat 4 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 25 g
  • carbohydrate 33.7 g
  • fiber 2.9 g
  • cholesterol 58 mg
  • iron 1.6 mg
  • sodium 376 mg
  • calcium 193 mg

How to Make It

  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.

Cook's Notes

To save time, buy pre-chopped onion and bell pepper and a package of pre-shredded cheese.