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Cheddar Chicken Chowder
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
INSTRUCTIONS
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.
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.
YIELD: Yield: 7 servings (serving size: 1-1/2 cups).
NUTRITIONAL INFO
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
Only 6 Weight Watcher's points per serving!
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