Tuesday, February 7, 2012

Smoky Roasted Chicken & Corn Chowder

Smoky Roasted Chicken & Corn Chowder

Prep/Total Time:  30 minutes
Serves:  6-8

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.


Anonymous said...

Do you think it would alter the flavor too much to add unsweetened coconut milk (not the kind from the can) to the recipe? Becky

Carolyn said...

I actually think that the Coconut Milk would be an improvement over the Evaporated Milk; it would add a little more depth to the Chowder.