Cheddar Chicken Chowder

Photo: jverhoef

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 22%
  • Fat: 7.5g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 25g
  • Carbohydrate: 33.7g
  • Fiber: 2.9g
  • Cholesterol: 58mg
  • Iron: 1.6mg
  • Sodium: 376mg
  • Calcium: 193mg

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

  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.
Note:

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

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