Smoky Roasted Chicken Corn Chowder


Smoky Roasted Chicken Corn Chowder

serves 6

  • 4 slices bacon, chopped ( I used Oscar Mayer fully cooked bacon)
  • 1 c. diced onion
  • 1/2 c. each, diced celery and red bell pepper
  • 2 tsp. minced garlic
  • 1 tsp. dried thyme
  • 2 T. flour
  • 1-1/2 c. FF chicken broth
  • 1 can ( 12 oz) 2% evaporated milk
  • 1 can ( 14.5 oz) diced tomatoes, well drained
  • 1 can ( 14.75 oz) cream style corn
  • 2 c. chopped cooked chicken breast ( I used a rotisserie chicken for this…no work on my part!)
  • 1 T. barbeque sauce
  • salt and pepper to taste

Cook chopped bacon in a large, nonstick pot until browned, but not crisp. Add the onions, celery, pepper and garlic. Cook and stir until veggies are tender, about 5 minutes. Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gently boil and stir continuously until soup thickens slightly. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer for 10 minutes, stirring occasionally. Serve hot

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