Cheddar Chicken Chowder

By kgl1255

Ingredients

• 2 bacon slices
• 1 pound skinless, boneless chicken breast, cut
• into bite-size pieces
• 1 cup chopped onion
• 1 cup diced red bell pepper
• garlic cloves, minced
• 4 1/2 cups fat-free, less-sodium chicken broth
• 1 3/4 cups chopped peeled red potato
• 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 black pepper

Details

Servings 7

Preparation

Step 1

1. Cook bacon in a Dutch oven over medium-high
heat until crisp. Remove bacon from pan; crumble
and set aside. Add chicken, onion, bell pepper, and
garlic to drippings in pan; sautd 5 minr"rtes. Add
broth and potatoi bring to boil. Cover, reduce heat,
and simmer for 20 minr-rtes or r-rntil potato is tenderi
stir in corn.
2. Lightly spoon flour into a dry measurind cup
level with a knife. Place flour in bowl. Ggradually add milk,stirring with a whisk until blended, add to soup. Bring to a boil over med-high heat.Reduce heat to medium. Simmer 15 minutes or until thick, stir freqr-rently. Stir in cheese, salt and pepper.
pepper. Spoon soup into bowls, top with crumbled
bacon. (ser