Roasted Chicken And Corn Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

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)

Recipe

• 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.