Cheddar Chicken Chowder


Menu:
Cheddar Chicken Chowder
Speedy Gonzales Bread
Purdyville Juice (use recipe search)

Comments:
This soup is one of Cooking Light’s top ten recipes, and it’s a big hit in Purdyville, too. Even with the bacon and cheese it manages to come under 30% of its calories from fat. Speedy Gonzales Bread is a very simple bread that takes advantage of Rapid-Rise yeast and the food processor to allow you to put a warm loaf of bread on the table in an afternoon. (This recipe was developed before bread machines came into vogue.) Nowadays we use our commercial recipe and make 6 loaves at a time; I’m giving you a recipe that makes half that.

* Exported from MasterCook *

Cheddar Chicken Chowder

Recipe By :Jill Melton
Serving Size : 14 Preparation Time :0:00
Categories : Lowfat and Lovin’ It Luncheon
Main Dishes Make-Ahead
Poultry Soups And Stews
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 bacon slices
cooking spray
2 pounds boneless skinless chicken breast — cut into bite-size pieces (2 2/3 cups cooked)
2/3 pound onion — chopped (about 2 cups)
12 ounces red peppers — diced (about 2 cups) (2 large)
4 garlic cloves — minced
3 10 3/4 ounce cans condensed chicken broth
3 cans water
1 1/2 pounds red potatoes — peeled and diced (I use the French-fry disk of the food processor
1 16 ounce package frozen corn
1 cup flour
4 cups 2% low-fat milk
6 ounces cheddar cheese — shredded
1 teaspoon salt
1/2 teaspoon pepper

Cut up chicken. Peel potatoes. Peel garlic. Peel onions and cut in chunks.
Core peppers and cut in 1" pieces. Mince garlic in food processor. Chop
onion and red pepper in food processor.

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.
Meanwhile, cut potatoes with French Fry disk of food processor. Add broth
and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or
until potatoes are tender. While potatoes are cooking, grate cheese. 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. (I mix the bacon in as it is too hard to sprinkle on so many
bowls.)

Serving Size: 1 1/2 cups

Description:
"This is one of Cooking Light’s top ten favorites of all time. It’s
one of Purdyville’s favorites, too!"
Source:
"Cooking Light, December 1996, p.85"
S(Cooking Light Website):
"http://cookinglight.timeinc.net/cooking/recipefinder.dyn?action=displ
yRecipe&recipe_id=222388"
Copyright:
"© Cooking Light"
Yield:
"21 cups"
T(Cooks on stove):
"0:40"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 299 Calories; 8g Fat (24.5%
calories from fat); 27g Protein; 30g Carbohydrate; 3g Dietary Fiber; 58mg
Cholesterol; 749mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat;
1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

Serving Ideas : Serve with any good bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Speedy Gonzales White Bread, doubled

Recipe By :Adapted from Fleischmann’s yeast book and Abby Mandel’s Cuisinart Classroom
Serving Size : 48 Preparation Time :0:00
Categories : Food Processor Cooking Lowfat and Lovin’ It
Volume 1 Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 cups bread flour
2 tablespoons sugar
1/2 teaspoon salt
4 envelopes Rapid Rise yeast — *see Note
4 cups hottest tap water — *see Note
1 teaspoon salt
1 egg
4 tablespoons sesame seeds — (approximately)

Put flour, sugar, salt and yeast in food processor bowl. Pulse 2-3 times
to blend.

With machine running, pour hot water through feed tube slowly, till all is
incorporated and dough forms a ball. Let process 40 seconds.

Remove from work bowl. Place on flour dusted surface. Cover with greased
plastic wrap and then a clean towel. Let rest 10 minutes.

Grease 4 8×4 loaf pans or 3 9×5 pans.

Punch down dough by kneading 1-2 times. Divide dough in half. Place each
half in loaf pan. Cover with greased plastic wrap. Let rise in warm place,
such as unheated oven, for 35-40 minutes (till double).

Preheat oven to 425° (Remove bread from oven first.) While oven is
heating, combine egg and salt. Brush on loaves, and sprinkle with sesame
seeds.

After allowing 10-15 min for oven to heat up, put bread in. Bake for 20
minutes at 425°. Then lower heat to 400° and bake 10-20 minutes more.

Yield:
"2 batches"
T(Bakes in oven):
"0:40"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 133 Calories; 1g Fat (7.3% calories
from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 69mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fat; 0 Other Carbohydrates.

NOTES : *2 envelopes yeast = 4 1/2 teaspoons
* May need 1/4 to 1/2 cup more water

Nutr. Assoc. : 0 0 0 0 0 0 0 0