Options

Format:
Include:
PRINT

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. 

Cooking Light NOVEMBER 1996

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

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.

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
advertisement

Go to full version of

Cheddar Chicken Chowder recipe

advertisement