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Monday, September 27, 2010

Cheddar Chicken Chowder

We found this recipe years ago in a Cooking Light magazine. It's the perfect soup to make to use up leftover turkey from Thanksgiving.

Cheddar Chicken Chowder

2 slices bacon
about 1 pound cooked, chopped chicken
1 cup chopped onion
1 cup diced red bell pepper (when I don't have a pepper on hand I use 2 shredded carrots)
2 cloves minced garlic
4-1/2 cups chicken broth
1-3/4 cups diced, peeled potato
2-1/4 cups frozen sweet corn
1/2 cup all-purpose flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper

*Cook bacon in a dutch oven over medium-high heat until crisp. Remove bacon, crumble, and set aside.

*Add the onion, bell pepper, and garlic to drippings in pan; saute until softened.

*Add broth and potato, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn and chicken, stir well.

*Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl and gradually add milk, stirring with a whisk until blended. Add to soup (I always pour it through a sifter to keep out any chunks of flour). Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently.

*Stir in the cheddar cheese, salt, and black pepper. Top with the crumbled bacon before serving.

Happy tummies!



*this post is linked to:

Get Healthy Cheap


  1. Sure looks good !!!!!!
    Love you Amy.
    ~ Ma

  2. This looks delish! I will have to try it soon! But our weather here in Oregon is so HOT right now, I would love to get to more cold weather food (well really colder weather period because I have not been inspired to cook this week at all!) We have been having a lot of sandwiches at our house recently! -We don't have air conditioning! But when it is more appropriate this sounds fantastic. I am now following.

    Nichole @

  3. Thanks for sharing this recipe link with me -- this looks delicious!