Cheddar Chicken Chowder

Adding Cheddar cheese to this chicken chowder filled with diced potato, corn, and bell pepper makes the soup even more creamy and flavorful. 

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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

November 1996