19 November 2009

"World" Famous

EDIT: The light version of this recipe called for skim milk and fat-free chicken broth. And possibly reduced fat cheese. The bacon grease was NOT the part that made it light, surprisingly! You can easily do these things, but I've made it so many times using whatever I had (don't have potatoes? Leave 'em out). Enjoy!

As requested by "many, many" "people" (What? Am I misusing quotation marks or something?), I share with you now our beloved recipe for Chicken Cheddar Chowder.

Chicken Cheddar Chowder (from Cooking Light 1997; modified by me so that it's not so "light")

At least 2 slices bacon (I usually use much more)
1 pound skinned, boned chicken breast cut into bite-size pieces
1 c. chopped onion
1 c. diced red bell pepper
2 garlic cloves, minced
4.5 c. chicken broth
1.75 c. diced red potatoes (peeled or not)
2.25 c. frozen corn
.5 c. flour
2 c. milk
.75 c. cheddar cheese, grated (I usually use more!)
.5 t. salt
.25 t. pepper

Cook bacon in a large pan coated with cooking spray over medium high heat until crisp. Remove bacon, crumble and set aside.
Add chicken and next 3 ingredients to bacon fat and saute for 5 minutes. Add broth and potatoes; bring to a boil.
Cover, reduce heat and simmer for 20 minutes or until patooties are tender.
Stir in the corn.
Place flour in a bowl. Gradually add milk and whisk until blended. Add to soup.
Cook over medium heat for about 15 minutes, or until it thickens, stirring often.
Stir in the cheese and salt and pepper. Remember to season to taste!
Top with the crumbled bacon.
This recipe makes around 7 servings.

Happy fall soup making!



2 comments:

  1. Sounds great! I need to see if our store carries patooties. I'm guessing the light version had other plans for the bacon grease?

    ReplyDelete
  2. Thanks for sharing! Maybe dinner tonight...

    Jen

    ReplyDelete

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