Name: Cheddar Chicken Chowder
Ingredients: 2 Bacon slices; Cooking spray; 1 lb Skinned and boned chicken breast halves, cut into bite-size pieces; 1 c Chopped onion; 1 c Diced red bell pepper; 2 Garlic cloves, minced; 4 1/2 c Fat-free chicken broth; 1 1/4 c Diced peeled red potatoes; 2 1/4 c Frozen whole-kernel corn; 1/2 c All-purpose flour; 2 c 2% low-fat milk; 3/4 c Shredded cheddar cheese (3 ounces); 1/2 ts Salt; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Soups &, Stews	7	Servings

INGREDIENTS

2		Bacon slices
		Cooking spray
1	lb	Skinned and boned chicken breast halves, cut into bite-size pieces
1	c	Chopped onion
1	c	Diced red bell pepper
2		Garlic cloves, minced
4 1/2	c	Fat-free chicken broth
1 1/4	c	Diced peeled red potatoes
2 1/4	c	Frozen whole-kernel corn
1/2	c	All-purpose flour
2	c	2% low-fat milk
3/4	c	Shredded cheddar cheese (3 ounces)
1/2	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

TiP. Buy skinned, boned chicken breasts and preshredded cheese.
1. Cook bacon in a Dutch oven coated with cooking spray over medium heat
until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion,
bell pepper, and garlic to bacon fat in pan; saute 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. 2. 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. Yield: 7 servings
(Serving size: 11/2 cups).
CALORIES 306 (22% from fat): FAT 7 5g (sat 4g, mono 2.2g, poly 0.6g);
PROTEIN 25g; CARB 33.7g; FIBER 2.9g; CHOL 58mg; IRON 1.6mg; SODIUM 376mg;
CALC 193mg
Recipe by: Cooking Light YEAR: 1996 ISSUE: Nov/Dec PAGE: 85 Posted to
MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on May 13, 1997

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