This is my second installment of my imaginary Suptuous Soups Saturday meme. :) If you'd like to post your own recipe, please leave a comment letting us know.
If you haven't tried my Italian Sausage and Tortellini Soup yet, you're missing out!
Visit MasonMoments for Stuffed Green Pepper Soup, and
ConservaChick for Fresh Green Pea Soup & Cottage Cheese Bread (it sounds weird, but we tried it last Saturday and liked it, despite the fact that the soup wasn't puréed completely since my blender started smoking!)
I'll be honest with you; I don't get into diet food! Give me a little bit of the real thing, and I'll be much more satisfied than with more of the "light/lowfat" version. But when a recipe comes from Cooking Light, and lets me use bacon and cheddar cheese, I'm all in! :)
This was a recipe that I got from a friend who was on Weight Watchers, but who also loved to cook gourmet. (She made the best cookies!) She loved that she could eat such a large, satifying, serving. I've been making it for several years now, and it's one of my favorite soups. I'm not even fond of peppers, but the red peppers in this soup add a wonderful color and flavor; even the kids eat them without complaint. I will say that the bacon is what makes the soup. Without it, it's a decent soup, but the bacon is what gives it the edge over other soups for me. (When I made it last week I didn't have any bacon, and while it was still really yummy, I was disappointed.) This soup is comfort food at its best...simply delicious!
Cheddar Chicken Chowder
Source:"Cooking Light, December 1996, p.85
2 bacon slices
Cooking spray
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
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.
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