Posted by: Bill & Gayle McCord | December 31, 2010

Weekend Recipe: Cheddar Chicken Chowder

As the weather gets cooler, you might enjoy some warmer foods.  Here is a great, hearty soup sure to keep you toasty!

Cheddar Chicken Chowder

Give your traditional chowder a new twist!

  • 6 slices bacon
  • 1 lb chicken breast, cubed (4 chicken breasts-ish)
  • 1 c chopped onion
  • 1 c diced red bell pepper
  • 2 garlic cloves, minced
  • 4 ½ c chicken broth
  • 1 ¾ c diced, peeled red potato
  • 2 ¼ c frozen corn (or 2 cans sweet corn)
  • ½ c flour
  • 2 c low-fat milk
  • ¾ c cheese
  • ½ t salt
  • ¼ t pepper
  • Cook bacon in a skillet.  Take out bacon and cook chicken onion, garlic, and bell pepper in drippings.  (Can cook bacon in microwave and boil chicken (in a big pot cuz you’ll need it for the soup) to be healthier, which is what we usually do; in that case, sauté veggies  in olive oil while chicken cooks and bacon cools).  Chop bacon and set aside.  Put cooked, diced chicken and sautéed veggies in a big pot together.  Add broth (or use what you boiled chicken in) and potatoes.  Bring to a boil, then turn down to a simmer (covered) for 20 minutes.  Put flour in a bowl.  Gradually add milk, whisking until smooth.  Add to the soup.  Bring to another boil over med-hi heat.  Reduce heat to low and simmer  15 minutes or until very thick, stirring frequently, especially if you have stainless steel!  Stir in cheddar and any salt and pepper you want.  You can mix in the bacon or top the chowder with it.

    Great with thick, crusty bread!

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