Smoky Roasted Chicken and Corn Chowder

By cserumga

Calories 280.7, Calories from Fat 83, Total Fat 9.2g, Saturated Fat 4.0g, Cholesterol 59.7mg, Sodium 655.0mg,Total Carbohydrate 28.1g,Dietary Fiber 2.7g, Sugars 6.7g, Protein 22.8g

Ingredients

• 4 slices bacon, chopped
• 1 cup diced onion
• 1/2 cup celery, diced
• 1/2 cup red bell pepper, diced
• 2 teaspoons garlic, minced
• 1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 1 (14 1/2 ounce) can diced tomatoes, well drained
• 1 (14 3/4 ounce) can cream-style corn
• 2 cups roasted chicken breast, chopped
• 1 tablespoon hickory flavored barbecue sauce
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt (or to taste)

Details

Servings 6
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.

Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.

Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
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