Sunday, November 8, 2009

Cheddar Chicken Chowder

My hubby has pretty much taken over the cooking, and I think he enjoys it. He made this yummy soup the other night. We have made this a ton of times, and its definitely in the top 10 recipes we make. I'm also a big fan because its a Cooking Light recipe. Plus, we both agree it's better the second day!!


2 slices bacon
cooking spray
1 lb. skinned, boned chicken breast--cut into bite size pieces
1 cup chopped red 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
1/2 tsp. salt
1/4 tsp. 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; 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 bacon.
I had to laugh when I was typing this out, because when we first made this recipe years ago, we didn't even know what a dutch oven was. How things have changed:)