Cheddar Chicken Chowder

This chowder recipe is from Cooking Light magazine.  Bacon, cheese and potatoes are not exactly “light” but the recipe is noted as 306 calories per serving.  I substitute whole milk and use extra bacon so my version has a lot more calories!

2 bacon slices
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4½ cups fat-free, less-sodium chicken broth
1¾ cups diced peeled red potato
2¼ cups frozen whole kernel corn
½ cup all-purpose flour
2 cups 2% low-fat milk
¾ cup (3 ounces) shredded cheddar cheese
½ tsp salt
¼ tsp pepper

Cook bacon in a Dutch oven over medium-high heat until crisp.  Remove bacon from pan; crumble. Set aside. Add the chicken, onion, bell pepper, and garlic to drippings in pan; sauté 5 minutes. Add broth and potato, and bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.  Add corn, stir well.

Lightly spoon flour into a dry measuring cup, and level with a knife.  Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup.  Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently.  Stir in the cheddar cheese, salt, and black pepper.  To serve, top with crumbled bacon and additional shredded cheddar cheese.

Yield:  7 servings (serving size: 1½ cups)
Calories: 306