Smoky Chicken and Corn Chowder
Source of Recipe
Terri B.
List of Ingredients
4 slices bacon, chopped
1 cup onion, diced
1/2 cup celery, diced
1/2 cup red bell pepper, diced
2 teaspoon minced garlic
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (I just dumped in a whole can)
12 ounces evaporated fat-free (skim) milk
14 1/2 ounces canned diced tomatoes, well drained (I used regular ones; next time I'll use petite diced)
14 3/4 ounces cream-style corn (I prefer no-salt added when I can find it)
2 cups roasted chicken breast meat, chopped
1 tablespoon hickory-flavored barbecue sauce
1/2 teaspoon black pepper
1/4 teaspoon salt (more if using no-salt added corn)Recipe
Cook bacon in large non-stick soup pot over medium high heat utnil lightly browned but not crisp. (I don't have one of those critters so I used my non-non stick (sticky?) Dutch oven.) Stir in onions, celery, bell pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes (I added 1/4 teaspoon of salt at this step, to help the sweat.)
Add thyme and flour. Mix well. (I cooked the mixture until I could really smell the thyme.) Stir in broth (Since I was using a non non-stick pot, I poured in about half the broth and mixed it in, scraping the bottom well, then added the rest.) and evaporated milk. Bring to gentle boil and stir continously until soup thickens slightly.
Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
NOTES: Next time I make this, I might be guilty of throwing in some thawed frozen corn, just for the additional texture.
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