Cheddar Chicken Chowder
Recipe By :Cooking Light
Serving Size : 7
2 bacon slices
Cooking spray
1 pound skinned and 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 shredded cheddar cheese — (3 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
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.
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Per Serving (excluding unknown items): 224 Calories; 7g Fat (26.8% calories from fat); 29g Protein; 15g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 656mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0