Smoky Roasted Chicken and Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A lightened version of a warm comfort food. 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) |
Directions:
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.
2. 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.
3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
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