Post by April B. on Jan 8, 2004 10:26:38 GMT -6
Cheddar Chicken Chowder
2 bacon slices
1 pound skinless, boneless chicken breasts, 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, less-sodium chicken broth
1-3/4 cups diced peeled red potato
2-1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk (I have used 1% milk w/no-fat half-half)
3/4 cup (3 ounces) shredded cheddar cheese (I use low-fat)
1/2 tsp salt
1/4 tsp black pepper
1. Cook bacon in a Dutch oven over med-high heat until crisp. Remove
bacon from pan; crumble. Set aside. Add the chicken, onion, bell
pepper, and garlic to drippings in pan; saute 5 minutes. Add broth
and potato; bring to boil. Cover, reduce heat, and simmer 20 minutes
or until potato is tender. Add corn, stir well.
2 Lightly spoon flour into a dry measuring cup, and level with a
knife. Place flour in a bowl. Gradually add milk, sitrring with a
whisk until blended; add to the soup. Bring to a boil over med-high
heat. Reduce heat to ded., and simmer 15 minutes or until thick,
stirring frequently. Stir in the cheddar cheese, salt, and black
pepper. Top with the crumbled bacon.
Yield: 7 servings (serving size: 1-1/2 cups). 6 points
2 bacon slices
1 pound skinless, boneless chicken breasts, 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, less-sodium chicken broth
1-3/4 cups diced peeled red potato
2-1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk (I have used 1% milk w/no-fat half-half)
3/4 cup (3 ounces) shredded cheddar cheese (I use low-fat)
1/2 tsp salt
1/4 tsp black pepper
1. Cook bacon in a Dutch oven over med-high heat until crisp. Remove
bacon from pan; crumble. Set aside. Add the chicken, onion, bell
pepper, and garlic to drippings in pan; saute 5 minutes. Add broth
and potato; bring to boil. Cover, reduce heat, and simmer 20 minutes
or until potato is tender. Add corn, stir well.
2 Lightly spoon flour into a dry measuring cup, and level with a
knife. Place flour in a bowl. Gradually add milk, sitrring with a
whisk until blended; add to the soup. Bring to a boil over med-high
heat. Reduce heat to ded., and simmer 15 minutes or until thick,
stirring frequently. Stir in the cheddar cheese, salt, and black
pepper. Top with the crumbled bacon.
Yield: 7 servings (serving size: 1-1/2 cups). 6 points