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This chunky soup makes a perfect meal in itself. The bacon, potato, and cheddar flavors remind me of the popular baked potato soup. However, the chowder is much less time consuming to make. Sometimes, I make this soup vegetarian (by omitting the bacon and chicken). Other times, I replace the chicken with chicken sausage.
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2 slices bacon
vegetable cooking spray
1 pound chicken breast - cubed
1 cup onion - chopped
1 cup bell pepper - diced
2 cloves garlic - minced
4 1/2 cups chicken broth
1 1/4 cups red potatoes - peeled and diced
2 1/4 cups corn kernels
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup cheddar cheese - shredded
1/2 teaspoon salt
1/4 teaspoon pepper
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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.
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 -
Calories: 313 Calories From Fat: 37%
Protein: 21g Carbohydrate: 28g
Cholesterol: 54mg Sodium: 1334mg
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