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
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
"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.