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.


2 comments:

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.