Cheddar Chicken Chowder

Yield: 7 (1-1/2 cup size)
Source: Cooking Light Website
Comments from a PA Kitchen: Be sure to let the cheese melt completely before serving. I wouldn't be upset to receive this as a soup of the day at some restaurant. It was very tasty. Nice for a cold rainy day!


2 bacon slices
Cooking spray
1 pound skinned, 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 (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper


  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; 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.
  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.


Healthy Units: 6 per serving
calories: 306 carbohydrates: 33.7 g cholesterol: 58 fat: 7.5 g sodium: 376 mg protein: 25 g calcium: 193 mg iron: 1.6 mg fiber: 2.9 g

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