This version of the cheddar chicken chowder is made with mushrooms and chicken sausage. Portabellas work well here.
vegetable cooking spray
2 cups mushrooms - sliced
1 pound chicken sausage - sliced
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
Cook mushrooms in a Dutch oven coated with cooking spray over medium heat for 10 minutes. Add chicken sausage, onion, bell pepper, and garlic to Dutch oven; 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.
Calories: 218 Calories From Fat: 30%
Protein: 10g Carbohydrate: 29g
Cholesterol: 20mg Sodium: 1273mg