Review: Cheddar Chicken Chowder; Nov/Dec 1996

[CHRIST1NE]

I was trying to use up some ingredients I had on hand and found this wonderful recipe. It seemed to go pretty fast since I did all the chopping at the beginning. I used leftover rotesserie chicken and it just melts in your mouth. The only change I made was omutting the red pepper (don't like those). With a whole wheat roll and a bowl of soup, it's the perfect lunch or light dinner. Here it is if anyone would like it: PS I modified the calories section and made it match the magazine recipe. MC was off just a bit. Enjoy!

* Exported from MasterCook *

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
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/4 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.

Servings 7, Serving Size: 1 1/2 cups

Source:
"Cooking Light, December 1996, p.85"

Per Serving (excluding unknown items): 306 Calories; 7.5g Fat (22% calories from fat); 25g Protein; 33.7g Carbohydrate; 2.9g Dietary Fiber; 58mg Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

[ElinorC]

That's been one of my favorite soup recipes for years! Glad you enjoyed it as well.

[Linda in MO]

I made this for the first time last night and it was sooooo good! I followed the recipe fairly close except I added fresh chives and ground chipotle powder before serving. Chipotle powder is my "secret" ingredient in soup, baked beans, etc. It adds a nice smokey/spicy flavor. I also probably added a cup of cheese instead of 3/4 cup, because I wanted to get rid of my leftover scraps of cheddar.

I did have a couple of issues...I've never cooked bacon on med-high and I'm not going to start now. I chopped my bacon up and cooked it on med-low. Also, I don't think you need to "simmer" it for 15 minutes on medium at the end. It was boiling on med. so I put it on med-low and just simmered it for about half that time.

I will definitely be repeating this one! I served it with hot rolls, salad, and fresh apple cake. A wonderful meal!

[kimmer99]

Originally posted by Linda in MO
I made this for the first time last night and it was sooooo good! Chipotle powder is my "secret" ingredient in soup, baked beans, etc. It adds a nice smokey/spicy flavor

Linda I love chipotle peppers but don't recall ever seeing the powder. Where do you usually find it?

[slknight]

This is one of our favorites too. Glad you enjoyed it. We'll be making it quite a bit now that the weather's cooled off.

I probably shouldn't confess this here (lest you decide to kick me off! ), but I occasionally buy the diced, pre-cooked red potatoes (Simply Potatoes) that come in a bag. Then this recipe goes together very, very quickly.

[Linda in MO]

Originally posted by kimmer99
Linda I love chipotle peppers but don't recall ever seeing the powder. Where do you usually find it?

PENZEY'S of course! It's a mail order spice company, in case you're not familiar with it.

[sneezles]

Originally posted by kimmer99


Linda I love chipotle peppers but don't recall ever seeing the powder. Where do you usually find it?

Not Linda but if your store sells the Magic Sessaoning line of products from Paul Prudhomme they should be able to get it through that supplier.




Or if you do a search on the web you'll get tons of place to order it online!

Seems to be a problem posting miages today!

[kimmer99]

Thanks Linda and Sneezles. I've heard of Penzeys through this board but have never ordered from them. We do get the paul prudhome spices though at Shop Rite - I'll check to see if they can get me some chipotle powder. If not, I'll order it on-line.

Thanks again,

[greysangel]

kim - I've seen it at Pathmark so you may find it at ShopRite I think McCormack (?) brand has started branching out with a larger variety of spices...I have seen that powder along with curries etc.

Not as good as Penzey's, but it does in a pinch!

JeAnne

[kimmer99]

JeAnne,

I have a Pathmark not far from my house - thanks for the tip. I'll check there too.

[CHRIST1NE]

Too fuuny that this thread has been resurrected... I'm here eating a bowl as I type this. I just love this soup!

[Linda in MO]

Originally posted by CHRIST1NE
Too fuuny that this thread has been resurrected... I'm here eating a bowl as I type this. I just love this soup!

Whoa! That's kind of weird!

[mochadelsol]

My DS has been asking for this soup, it's his favorite. I told him that next time it rains, it will be on the menu

[sunberst]

a good chowder.

i did most of the chopping before i went to yoga (took about 20 minutes or so to chop everything), then when i came home i just assembled. from there it took another 40 minutes or so before it was finally ready. the extra step of frying the bacon wasnt a big deal, since you do it in the same pot that you cook the chowder in, so there was no extra pan to wash.

i used sharp cheddar cheese, and a sweet onion. i taste tested it & did feel that it was lacking a little flavor, so i doubled the amount of black pepper, added some garlic salt, ground cayenne & some essence.

compared to the "quick chicken corn chowder" , i would have to say i liked the quick chicken corn chowder better. not only did it only take 1/4 of the time, but it was more flavorful, and overall a better chowder imo. not to say this one isnt good, but we werent AS thrilled about this one.

i will make this again, but next time i will golden potatoes instead of the red potatoes just because i am not crazy about the taste of red potatoes.

definately a yummy recipe!

[mochadelsol]

Another fan here of this soup. My family loves it. I have added a few items. Thyme, Rosemary, extra potatoes, and more bacon for sprinkles the next night

[swquilts]

Would this freeze OK with the cheese in it?

This sounds great for lunches, etc. I LOVE soups, but DH won't eat them 2 or 3 nighs a week like I would

[slknight]

Originally posted by swquilts
Would this freeze OK with the cheese in it?

I've never tried to freeze this, but my gut instinct would be no. It's too creamy/cheesy, and I think it would probably all separate. Plus cooked potatoes don't usually freeze too well either.

[sunberst]

probably wouldnt freeze this one either. it is so good, you still must try it.

okay, my MIND must of been REALLY CLEAR when i got home from YOGA last night, because i just realized that i forgot the corn!!! over 2 honking cup fulls! no wonder it was more soupy than chowdery. i felt something was missing. and i realized it on the way home tonight when i was stopped at a traffic light and i saw one of those great old dekalb flying corn signs.

regardless of forgetting the corn, it was still really good! i had some for leftovers today & it was yummy. so even without the corn (important ingredient) it still turns out good!

[kcmo727]

sunberst, how funny!

I have left out important ingredients before and remembered them at the last minute -- glad to know there are other forgetful cooks out there!

[kristalsnow7]

Another thumbs up for this fabulous soup!!! And to think I've been meaning to make it since November 1996....... I added extra garlic and garnished with some fresh chives at the end, but otherwise followed the recipe exactly. It was perfect on a cold evening, and I can't wait to have the leftovers for dinner tonight. DBF rated it a 10/10. Yum.

[sharris315]

We all loved this soup! I followed the recipe except I used skim milk and 50% fat reduced Cheddar Cheese. This is a definite repeater.

Shar

[Pony]

I had made this a long time ago at my mom's house.

I knew DH would like this and he had been eating dinners at the studio lately. So I have been making things I know he will not mind heating up. He loves it. I'm having my first bowl of the batch tonight and can't wait. I asked DH prior to making this if he minded having it 2 nights in a row, he said he wasn't sure if he would want it that often. Then after his first bowl, he said he will definitely have it again. Tonight will be his 3rd night in a row and he is not complaining

The only changes I made were to use 1 cup 2% and 1 cup skim, b/c that is all the 2% I had left. Also, used a mix of sharp cheddar and extra sharp cheddar.

YUMMY!
Michelle

[KelLeg]

One of my all-time favorite CL recipes. I make at least once a winter.