I adapted this from Taste of Home's Healthy Cooking Magazine, March 09. I made some chicken thighs in a skillet and let them cool and then I chopped them up before adding them to the soup.
This was a big hit, even with Trevor. He loved it and ate almost 2 bowls.
It was thick without the use of potato, which is what attracted me to the recipe. It didn't need them!
Just delicious and perfect on a really cooooold day!
* Exported from MasterCook *
Smoky Roasted Chicken & Corn Chowder
Recipe By : Taste of Home's Healthy Cooking Magazine, 3/09
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon -- chopped
1 cup onions -- diced
1/2 cup diced celery
1/2 cup diced red bell pepper
2 tsp garlic -- minced
1 1/2 tbsp fresh thyme -- minced
2 tbsp all purpose flour
1 1/2 cups chicken broth
1 can evaporated 2% milk -- (1 oz) (1 to 12)
1 can diced tomatoes -- (1 oz) well drained
(1 to 14.5)
1 can creamed corn -- (1 oz) (1 to 14.5)
2 cups roasted chicken -- chopped*
1 tbsp hickory barbecue sauce
1/2 tsp black pepper
1/4 tsp salt -- to taste
Cook chopped bacon in a large nonstick skillet over MED-HIGH heat until lightly
browned but not crisp. stir in onions, bell peppers, celery and garlic. Cook and stir
until vegetables begin to soften, about 5 minutes.
Add thyme and flour, Mix well. Stir in broth and evaporated milk. Bring mixture to a
gentle boil and stir continuously until soup starts to thicken slightly.
Reduce heat to MED-LOW. Stir in remaining ingredients. Cover and let simmer for 10
minutes, stirring occasionally. Serve hot.
Serves 6
Risa's notes:
* I cooked up a package of boneless skinless chicken thighs and sprinkled them with
some poultry seasoning and salt before cooking in a skillet with a tiny bit of oil.
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