Name: Cheddar Chicken Chowder
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

I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon good works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

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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