Chicken Chowder With Biscuit Dunkers For Two Recipe 455

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CHEDDAR CHICKEN CHOWDER



Cheddar Chicken Chowder image

Make and share this Cheddar Chicken Chowder recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Chowders

Time 1h

Yield 7 serving(s)

Number Of Ingredients 13

2 slices bacon
1 lb boneless skinless 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 milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
  • Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
  • Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

CHICKEN CHOWDER WITH BISCUIT DUNKERS FOR TWO RECIPE - (4.5/5)



Chicken Chowder with Biscuit Dunkers for Two Recipe - (4.5/5) image

Provided by á-10847

Number Of Ingredients 6

2 Pillsbury® frozen buttermilk or Southern style biscuits
1 (18.5-ounce) can Progresso® Traditional chicken corn chowder
1 cup diced cooked chicken
2/3 cup Pepper Jack cheese, shredded
1/4 cup diced roasted red bell pepper (from a jar)
Option: If you want a little flavor on the biscuit dunkers, feel free to sprinkle with some Parmesan cheese after cutting and before baking.

Steps:

  • Heat oven to 375°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened. Cut each biscuit into 6 pieces; place pieces at least 1/2 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 3-quart saucepan, heat chowder, chicken, cheese and roasted pepper over medium heat, stirring frequently, until hot. Pour mixture into serving bowls; top with biscuit pieces for dunking into chowder.

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  • Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened. Cut each biscuit into 6 pieces; place pieces at least 1/2 inch apart on ungreased cookie sheet.
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