Saturday, June 13, 2009

Chicken Cheddar Chowder

My husband and I celebrated the sale of our house last weekend at our favorite steakhouse, Delmonico's. On the menu that night was a Corn Chowder that was mighty tasty. One taste of that soup and I was craving a corn-y, creamy soup all week long. This recipe sounded perfect to satisfy my craving and be filling enough as a stand-alone dish. I found the recipe on It's actually a Cooking Light recipe but the creaminess and smoky flavor certainly don't lead you to believe that it's also a lower-calorie soup (only 306 in 1.5 cups).

The recipe came together easily with ingredients I had on hand. I did make a couple of modifications. First - I halved the recipe since it's just the two of us. Halving the recipe meant that I should have started by frying only one piece of bacon, but because I used center cut bacon (which has less fat than regular) I kept the number of strips fried at two. The only other changes I made were to use one chicken breast, yukon gold potatoes instead of red, and several dashes of hot red pepper flakes at the end.

The result was a slightly smoky, relatively creamy (yet still light on the tummy), and satisfying soup. The chicken was tender, the corn had the right amount of sweetness, and is definitely something I would make again.

Here's the recipe on Chicken Cheddar Chowder

Here's the recipe for a halved, modified version:
  • 2 bacon slices (if using center cut, 1 if using regular)
  • Cooking spray
  • 1 boneless skinless chicken breast
  • 1/2 cup chopped onion
  • 1/2 cup diced red bell pepper
  • 1 garlic cloves, minced
  • 2 1/4 cups fat-free chicken broth
  • 1 cup diced peeled red potatoes
  • 1 1/4 cups frozen whole-kernel corn
  • 2 tbsp all-purpose flour
  • 1 cups 2% low-fat milk
  • 1/2 cup (3 ounces) shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • Dashes of red pepper

  1. Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside.
  2. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.
  3. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
  4. Add corn; stir well.
  5. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup.
  6. Cook over medium heat 15 minutes or until thick, stirring frequently.
  7. Stir in cheese, salt, and pepper(s). Top with crumbled bacon.
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  1. This looks sooo delicious! I saved this post in my favorites.

  2. What a flavorful soup! I'm totally going to make this because I have a huge bag of corn in the freezer I've been wondering what to do with :)