Roasted Chicken And Corn Chowder
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) ⓘ
Instructions
- Cook chopped bacon over med-high heat in a large soup pot until lightly browned.
- Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes.
- Stir in the thyme and flour.
- Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken.
- Reduce the heat to med-low. Add remaining ingredients.
- Simmer, covered for 10 minutes, stirring occasionally.
Nutrition & Diet Analysis (per serving)
714
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).