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Cheddar Chicken Chowder

2 Bacon slices
Cooking spray
1 lb Skinned and boned chicken breast halves, cut into bite-size pieces
1 c Chopped onion
1 c Diced red bell pepper
2 Garlic cloves, minced 4 1/2 c Fat-free chicken broth 1 1/4 c Diced peeled red potatoes 2 1/4 c Frozen whole-kernel corn
1/2 c All-purpose flour
2 c 2% low-fat milk
3/4 c Shredded cheddar cheese (3 ounces)
1/2 ts Salt
1/4 ts Pepper


TiP. Buy skinned, boned chicken breasts and preshredded cheese.


Cook bacon in a Dutch oven coated with cooking spray over medium 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 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 crumbled bacon. Yield: 7 servings (Serving size: 11/2 cups).


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