Chicken-Bacon Corn Chowder (Weight Watcher - 7 Pts.) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Considering this is lower in fat, it is absolutely delicious. I love soups in the fall/winter and I made this one often. I serve this with a salad and fresh buns for a nice light supper. 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 (or 1 tsp dried) |
2 tablespoons flour |
1 1/2 cups chicken broth |
12 ounces fat-free evaporated milk |
19 ounces diced tomatoes, well drained |
14 ounces cream-style corn |
2 cups roasted chicken breast, chopped |
1 tablespoon barbecue sauce (hickory flavoured) |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
Directions:
1. Cook chopped bacon in a large soup pot over medium high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetable 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 sir continuously until soup thickens slightly.
3. Reduce heat to medium low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
4. Note: I go to my butcher and have him cut 4 thick slices of bacon. Their bacon is superior in taste.
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