Cheddar Chicken Chowder

Tip: Buy skinned, boned chicken breasts and preshredded cheese.

Yield: 7 servings (serving size: 1 1/2 cups)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

306 (22% from fat)

Fat:

7.5g (sat 4g,mono 2.2g,poly 0.6g)

Protein:

25g

Carbohydrate:

33.7g

Fiber:

2.9g

Cholesterol:

58mg

Iron:

1.6mg

Sodium:

376mg

Calcium:

193mg