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
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.
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