Smoky Roasted Chicken & Corn Chowder
Prep/Total Time: 30 minutes
2 small Onions, diced
1 Cup Celery, diced
1 Cup Bell Pepper, diced (Red Bell Pepper preferred)
2 cloves Garlic, minced
1 1/2 Tablespoon Dried Thyme
1/4 Cup Flour
3 Cups Chicken Broth
2 12-oz. Evaporated Milk
1 14.4-oz. Diced Tomatoes, well drained
4 Cups Corn (cream-style recommended, but I use my freezer corn)
2 Cups chopped roasted Chicken Breast -OR- Turkey
2 Tablespoons Hickory-Flavored Barbeque Sauce
1/4 Cup Real Bacon Bits -Or- 8 slices Bacon, cooked crisp and crumbled
Salt & Black Pepper to taste
Cook Onion,Celery, Bell Pepper, and Garlic in a 6-qt pan with a little Olive Oil until tender, stirring infrequently to obtain a charr on the vegetables. Add Thyme and Flour, mix well. Stir in Chicken Broth and Evaporated Milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
Quick and easy, and a great way to use the leftovers from Sunday's Dinner without your family realizing that you're serving leftovers. I added our leftover cooked baby Carrots. The children commented that they like Soups that, when they're finished eating all the chunks out, don't leave a lot of broth. This is not a 'brothy' soup.
Adapted from Healthy Cooking, Feb/March '09.