Cheddar Chicken Chowder

13 ingredients
3 steps

Ingredients

  • 2 slices bacon
  • 1 lb boneless skinless 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 milk
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. 1
    Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
  2. 2
    Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
  3. 3
    Lightly spoon flour into a 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 for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

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