Friday, January 29, 2010

Cheddar Chicken Chowder

2 bacon slices
Cooking spray
1 lb. skinned, boned chicken breast, cut into bite-size pieces
1 c. chopped onion
2 garlic cloves, minced
4 ½ c. fat-free chicken broth
1 ¾ c. diced peeled red potatoes
2 ¼ c. frozen whole-kernel corn
½ c. flour
2 c. 2% low-fat milk
¾ c. shredded cheddar cheese
½ tsp. salt
¼ tsp. pepper

Cook bacon in a pan until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, 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.

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