SMOKEY ROASTED CHICKEN and CORN CHOWDER
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 slices bacon, chopped1 c. diced onions1/2 c. each diced celery and red bell pepper2 tsp minced garlic1 1/2 tbs. minced fresh thyme or 1 tsp. dried thyme2 tbs all purpose flour1 1/2 c. low sodium, fat fre chicken broth1 12 oz. can 2% evaporated milk1 1/2 c. diced fresh tomatoes, seeded and drained1 can (14.5oz.) cream style corn2 cups roasted chicken breast, chopped1 tbs. hickory flavored BBQ sauce1/2 tsp. ground black peppersalt to taste (not included in nutritional count)
1. Cook bacon in a large, non-stick soup pot over medium heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
2. Add thyme and flour. Mix well, Stir in broth and evaporated milk. Bring mxture to a gentle boil and stir continuously until soup thickens slightly.
3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
Serve hot.
* original recipe called for 1- 14.5 oz can diced tomatoes, well drained. I substituted fresh tomatoes to lower the sodium content.
Number of Servings: 6
Recipe submitted by SparkPeople user FEDUPWITHFAT2.
2. Add thyme and flour. Mix well, Stir in broth and evaporated milk. Bring mxture to a gentle boil and stir continuously until soup thickens slightly.
3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
Serve hot.
* original recipe called for 1- 14.5 oz can diced tomatoes, well drained. I substituted fresh tomatoes to lower the sodium content.
Number of Servings: 6
Recipe submitted by SparkPeople user FEDUPWITHFAT2.
Nutritional Info Amount Per Serving
- Calories: 256.8
- Total Fat: 4.6 g
- Cholesterol: 57.4 mg
- Sodium: 597.5 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.5 g
- Protein: 25.8 g
Member Reviews