Cheddar Chicken Chowder
Originally published by "Cooking Light"
Passed on to me from my friend, Karen!
2 bacon slices (I actually cooked the whole package at once in the pan, and what didn't fit in the pan I put in the oven, who cooks bacon 2 slices at a time??)
1 pound skinless, boneless chicken breast, cut into bite size pieces
1 cup chopped onion
1 cup diced red pepper (I omited this, my family would pass out if they saw red in their chowder)
2 garlic cloves, minced
4 1/2 cups fat free low sodium chicken broth (I measured, it's about 2 cans)
1 3/4 cups diced peeled red potatoes (used Russet and I didn't peel them)
2 1/4 cups frozen corn
1/2 cup all purpose flour
2 cups low fat milk
3/4 cups shredded cheese
1/2 tsp. salt
1/4 tsp. black pepper
1. Cook bacon in a dutch oven over med. heat until crisp. Remove bacon from pan, crumble. (try your best not to eat it while crumbling!) Set aside the bacon. Add chicken, onion, bell pepper and garlic to pan drippings, saute' 5 minutes. Add broth and potato, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potatoe is tender. Add corn, stir well.
2. Lightly spoon flour into 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 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with bacon (if you or your children haven't eaten all of it yet!:)
PS. This SMELLS wonderful! Can't wait to pull it out for dinner!