Chicken Corn Chowder

1 tbsp canola oil
1/4 cup BacOs
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
3/4 cup evaporated skim mik
12 oz diced chicken breast
1/2 cup shredded cheddar cheese
2 cans creamed corn
Kosher salt and pepper

Heat 1 tbsp of canola in a large sauce pan. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, BacOs and evaporated milk and bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, chicken and cheese and stir to combine.

Divide the soup among individual bowls and serve. Makes 6 1 1/2 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BREES2.