Saturday, February 04, 2006
Point Count: Cheddar Chicken Chowder
From a collection of recipes I got off the cooking light website.
Cheddar Chicken Chowder
Servings: 7 (1-1/2 cup size)
Posted by Jillybean03
Date 9/30/03
INGREDIENTS:
4 turkey bacon slices - 2 pt.
1 tsp EVOO - 1 pt.
1 pound skinned, boned chicken breast, cut into bite-size pieces - 12 pt.
1 cup chopped onion - 0 pt.
1 cup diced red bell pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
4-1/2 cups fat-free chicken broth - 0 pt.
1-3/4 cups diced peeled red potatoes - 4 pt.
2-1/4 cups frozen whole-kernel corn - 4.5 pt.
1/2 cup all-purpose flour - 4.5 pt.
2 cups 1% low-fat milk - 4 pt.
3/4 cup (3 ounces) shredded 2% sharp cheddar cheese - 3 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon pepper - 0 pt.
INSTRUCTIONS:
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.
YIELD:
Yield: 7 servings (serving size: 1-1/2 cups); 35 points total, so about 5 points each.
Cheddar Chicken Chowder
Servings: 7 (1-1/2 cup size)
Posted by Jillybean03
Date 9/30/03
INGREDIENTS:
4 turkey bacon slices - 2 pt.
1 tsp EVOO - 1 pt.
1 pound skinned, boned chicken breast, cut into bite-size pieces - 12 pt.
1 cup chopped onion - 0 pt.
1 cup diced red bell pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
4-1/2 cups fat-free chicken broth - 0 pt.
1-3/4 cups diced peeled red potatoes - 4 pt.
2-1/4 cups frozen whole-kernel corn - 4.5 pt.
1/2 cup all-purpose flour - 4.5 pt.
2 cups 1% low-fat milk - 4 pt.
3/4 cup (3 ounces) shredded 2% sharp cheddar cheese - 3 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon pepper - 0 pt.
INSTRUCTIONS:
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.
YIELD:
Yield: 7 servings (serving size: 1-1/2 cups); 35 points total, so about 5 points each.
