Thursday, January 28, 2010

Cheddar Chicken Chowder

While we're discussing the restorative powers of soup, here is another really good recipe. This one combines two favorites - corn chowder and chicken soup. So good for the soul - warming you inside and out. Chock full of chicken chunks, corn and vegetables, it is guaranteed to please on a cold winter day.

Cheddar Chicken Chowder

3 bacon slices
1 1/2 lbs. skinless, boneless chicken breasts, cut into bite sized pieces
1 cup onion, finely diced
1 cup red pepper, diced
2 cloves garlic, finely minced
4 1/2 cups low sodium chicken broth (Swanson's brand is good)
2 cups red potato, peeled and diced
2 bay leaves
2 1/4 cups frozen corn
1/2 cup all purpose flour
2 cups whole or 2% milk
3/4 cup shredded cheddar cheese
s & p to taste

Cook bacon in stock pot over medium high heat until crisp. Remove bacon from pan; crumble and put aside. Add the chicken, onion, red pepper, and garlic to the drippings in pan and saute 5 minutes. Add the broth potato, and bay leaves, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until potato is tender. Add corn and stir well. Lightly spoon flour into a dry measuring cup and level off. Place flour in a bowl, and 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 for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, s & p, and mix well until cheese melts. Serve in bowls and top with the crumbled bacon. Yum!

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