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Cheddar Chicken Chowder

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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Vegetables Dutch Cheese, Cooking lig, Poultry, Soups & ste 8 Servings

INGREDIENTS

2 sl Turkey bacon
Vegetable cooking spray
1 lb Skinless boneless chicken breast; cut in 1" pieces
1 c Chopped onion
1 c Red bell pepper; diced
2 Cloves garlic; minced
4 1/2 c Chicken broth
1 3/4 c Red potatoes; peeled and diced
2 c Whole kernel corn; frozen
1/2 c Flour
2 c 1% low-fat milk
3/4 c Cheddar cheese; shredded
1/2 ts Salt
1/4 ts Pepper

INSTRUCTIONS

1. 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; saute 5 minutes. Add
broth and potatoes; bring to a 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.
Recipe by: Cooking Light Nov/Dec 1996 p. 85
Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Feb
02, 1998

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