Rating: 4.5 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 12

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

Recipe by Cooking Light November 1996

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

306 calories; calories from fat 22%; fat 7.5g; saturated fat 4g; mono fat 2.2g; poly fat 0.6g; protein 25g; carbohydrates 33.7g; fiber 2.9g; cholesterol 58mg; iron 1.6mg; sodium 376mg; calcium 193mg.
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