Cheddar Chicken Chowder
Ingredients
- 2 slices bacon ⓘ
- 1 lb boneless skinless 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 milk ⓘ
- 3/4 cup shredded cheddar cheese ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
- Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
- Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.
Nutrition & Diet Analysis (per serving)
758
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).