A deliciously light creamy and cheesy soup. Serve with a fresh vegetable salad and some crusty bread for a complete meal.
2 bacon slices
1 lb skinless boneless 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 low sodium 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 1% skim milk
3/4 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black 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. Add corn; stir well.
4. 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.
Yield: 7 servings (306 calories, 7.5 g total fat, 4 g saturated fat, 25 g protein, 33.7 g carbohydrate, 2.9 g fiber, 58 mg cholesterol)
Cooking Light, November 1996