Roasted Chicken and Corn Chowder

Submitted by danica.crystal

"This is a creamy and healthy corn chowder recipe from the eat, shrink and be merry cookbook."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 6 cups
• Serves: 6

ingredients

• 4 slices bacon, chopped
• 1 cup onion, diced
• 1⁄2 cup celery, diced
• 1⁄2 cup red bell pepper, diced
• 2 teaspoons garlic, minced
• 1 1⁄2 tablespoons fresh thyme, minced (or 1 tsp dried)
• 2 tablespoons all-purpose flour
• 1 1⁄2 cups chicken broth
• 1 (12 ounce) can fat-free evaporated milk
• 1 (19 ounce) can diced tomatoes, well drained
• 1 (14 ounce) can cream-style corn
• 2 cups roasted chicken breast, chopped
• 1 tablespoon barbecue sauce, hickory flavor
• 1⁄2 teaspoon black pepper, freshly ground
• 1⁄4 teaspoon salt (or to taste)

directions

1. Cook chopped bacon over med-high heat in a large soup pot until lightly browned.
2. Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes.
3. Stir in the thyme and flour.
4. Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken.
5. Reduce the heat to med-low. Add remaining ingredients.
6. Simmer, covered for 10 minutes, stirring occasionally.

Reviews

[Sydney Mike]

Loved your chowder & will be keeping the recipe around so I can make it again & again! Delicious & wonderful! The only change I made was to include a 2nd can of the creamed corn, but otherwise I stuck to the recipe as given! Thanks so much for posting it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]