This delicious chowder is hearty enough to be an entree.
1 pound boneless, skinless chicken breasts
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 teaspoon olive oil
4 1/2 cup fat-free chicken broth
1 3/4 cup chopped red potatoes
2 1/4 cup frozen whole kernel corn
2 cup skim milk
1/2 cup flour
3/4 cup (3 oz.) shredded, reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Cut the chicken into bite-size pieces. Saute the chicken, onion, red pepper and garlic in the olive oil in a large skillet for five minutes. Stir in the broth and red potatoes. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until the potatoes are tender, stirring occasionally. Add the corn and mix well. In a medium-sized bowl, whisk the skim milk into the flour until blended. Add to the chicken mixture gradually, whisking constantly. Cook over medium heat for 15 minutes or until thickened, stirring frequently. Stir in the cheese, salt and pepper. Ladle into soup bowls. Serves 7.
Taken from “The Best of Simply Colorado Cookbook," Colorado Dietetic Association.