Smoky Roasted Chicken and Corn Chowder

Total Time
Prep 0 mins
Cook 30 mins

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

Ingredients Nutrition


  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.


Most Helpful

Made your recipe as written & wouldn't change a thing, because you have a wonderfully tasty chowder here! Although I usually use Hormel's Real Bacon Pieces in recipes like this, this time I did fry up the bacon (& the other ingredients in the bacon fat) & that added a great flavor to the whole thing! Many thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike March 05, 2012

Very good soup recipe. I made this as directed adding about an extra cup of half and half. A great meal in a bowl.

Lorac September 02, 2011

Very nice soup! I used homemade chicken stock, so needed to add about 1/2 teaspoon of salt at the end. Otherwise, I made just as written. This chowder is rich, thick and filling; along with being very easy to make. I used a spicy BBQ sauce, so I got a bite of heat as well, which complimented the other flavors. Along with being a great cool weather lunch or dinner, I'm adding this to my "after Thanksgiving" cookbook, as it will be a great way to use up some leftover turkey. Thanks for posting!

IngridH August 29, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a