SMOKY ROASTED CHICKEN AND CORN CHOWDER

Smoky Roasted Chicken and Corn Chowder image

This recipe is out of Taste of Home's Healthy Cooking Magazine. A lightened version of a warm comfort food!

Provided by Shelby Jo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

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)

Steps:

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.

Nutrition Facts : Calories 280.8, Fat 9.3, SaturatedFat 4.1, Cholesterol 59.7, Sodium 655, Carbohydrate 28.1, Fiber 2.7, Sugar 6.7, Protein 22.8

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