Cheddar Chicken Chowder
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
2/4 cup (3 ounces) shredded cheddar cheese
3/2 teaspoon salt
4/4 teaspoon pepper
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.
Cooking Light, NOVEMBER 1996
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."