Roasted Chicken and Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a creamy and healthy corn chowder recipe from the eat, shrink and be merry cookbook. 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.
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