Adding Cheddar cheese to this chicken chowder filled with diced potato, corn, and bell pepper makes the soup even more creamy and flavorful.
2 bacon slices
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
How to Make It
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.
To save time, buy pre-chopped onion and bell pepper and a package of pre-shredded cheese.
This soup is in my regular rotation. It is a really good, solid recipe. Some have noted that it needs a little more flavor and I agree. I usually add 1/2-1 tsp of chipotle powder and 1/2 tsp of turmeric. Instead of the chipotle powder, smoked paprika would be fantastic too. I rarely have bacon on hand and if I do, it's frozen solid in a 1 lb package. So I usually use 1 andouille sausage in its place. I also add about 1 1/4 cups of cheese. This takes away some of the lean-ness but I like to think I make up for it by using skim milk. (Yes, I know that's not completely accurate.) Play with the seasoning a little bit but this really is a very good soup recipe. Oh, and I don't bother to peel my potatoes. Saves effort and that is where all the nutrients are.
I've been making this soup since I originally read it in Cooking Light magazine as a newlywed. One of the first soup recipes I made on my own. My husband and I have always liked it very well. I don't know how some of the reviewers could say it is bland, it's a very tasty soup. We usually do add a bit more bacon than called for, but otherwise follow the recipe as written. Perfect soup for a cool or rainy fall day. I'm making it tonight in fact.
We've loved this recipe since it first came out, and I was first learning to cook! It's great on a cold, rainy day. I don't think it needs it, but sometimes I add some spices just to change it up... today I added a bit of chili powder and some smoked paprika. A great recipe that's easy and delicious.
Hello from Chef Wow!
I just made this recipe a little healthier by reducing the sodium & fat.
~use 1 can fat free evaporated milk in place of 2% milk adding 4 ounces water to make 2 cups
~ use sodium & fat free chicken broth
~ add 1/4 cup fine diced celery
~omit the 1/4 teaspoon salt, (natural salt in celery & bacon has plenty)
~added 1/2 teaspoon black pepper
~added 1/8 teaspoon cayenne pepper
Served this with low fat, low sodium corn bread for a filling satiating meal.
Everyone seems to love this soup. It is so thick an rich that you think there is cream in it. I usually add a chopped chipotle chili to it because my husband and I like it spicy. I also use turkey bacon, cooked crisp.
This is definitely one of our favorite soups and have been making it for years (and the only soup my picky daughter will eat). I use additional potatoes, cheese (usually Velveeta &/or Cooper Cheese) and of course WAY more bacon (although I do only sautee the 2 strips in which to cook the chicken, onion, bell pepper and garlic). Instead of the 2 cups of milk, I use 1 can fat free evaporated milk, and instead of 4 1/2 cups chicken broth, I've found that 2 cans are enough. Like another reviewer, I too serve with biscuits.
I made this last night and it was really good! Will definitely add this to the winter soup rotation. I read through some of the reviews and incorporated several suggestions. I added a bit of extra seasoning: a little each of cayenne, chili powder and cumin. I also made extra bacon and put some into the soup early on. I topped with scallions, bacon and shredded cheese. I also used leftover roast chicken. Very tasty!
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