My bestie, Amy Z servers this each year at the annual cookie party! It is one of my FAVORITE soups! Truly she mentioned changing it up to a new soup, and I protested. The soup is a counterpoint to all the
delicious sweetness of the cookies and frosting. Amy denoted that the original recipe is from Cooking Light. Since I love it sooo much. I decided to give it a try, the results = amazing as always..
2 slices bacon
1 pound skinless, boneless chicken breasts, 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, low-sodium chicken broth
1 3 /4 cups diced peeled red potato
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2 percent low-fat milk
3 /4 cup shredded Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove
bacon from pan; cool and crumble. Set aside. Add chicken , onion, bell
pepper and garlic to drippings in pan; saute 5 minutes. Add broth and
potatoes; bring to boil. Cover, reduce heat and simmer 20 minutes or
until potato is tender. Add corn; stir well. Lightly spoon flour into a
dry measuring cup; level with a knife. Place flour in a bowl. Gradually
add milk, stirring with a whisk until blended; add to soup. Bring to a
boil over medium-high heat. Reduce heat to medium, simmer 15 minutes
or until thick, stirring frequently. Stir in cheddar cheese, salt and
black pepper. Top with bacon.
Makes 7 servings, each 306 calories, 7.5 grams fat, 25 grams protein,
33.7 grams carbohydrates, 2.9 grams fiber, 58 milligrams cholesterol,
1.6 milligrams iron, 376 milligrams sodium, 193 milligrams calcium.
Notes from Amy
- when making this in large volumes, be sure to minimize
the amount of liquid you add. For the 2 double batches I made this week
I used 7 cups each of chicken broth (rather than the 9 cups the recipe
listed) and 3 cups of milk rather than 4.
- a 3-pound bag of red potatoes yields just over 7 cups
of peeled diced potato. And a 2-pound bag of frozen whole kernel corn is
just about 7 cups so you’ll need 2.