SMOKEY ROASTED CHICKEN and CORN CHOWDER

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of SMOKEY ROASTED CHICKEN and CORN CHOWDER calories by ingredient

Introduction

This recipe is from Taste of Home Healthy Cooking. This certainly is a winter warming meal. Add a fresh green salad and multigrain rolls and dinner is served! This recipe is from Taste of Home Healthy Cooking. This certainly is a winter warming meal. Add a fresh green salad and multigrain rolls and dinner is served!

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 6

Ingredients

4 slices bacon, chopped

1 c. diced onions

1/2 c. each diced celery and red bell pepper

2 tsp minced garlic

1 1/2 tbs. minced fresh thyme or 1 tsp. dried thyme

2 tbs all purpose flour

1 1/2 c. low sodium, fat fre chicken broth

1 12 oz. can 2% evaporated milk

1 1/2 c. diced fresh tomatoes, seeded and drained

1 can (14.5oz.) cream style corn

2 cups roasted chicken breast, chopped

1 tbs. hickory flavored BBQ sauce

1/2 tsp. ground black pepper

salt to taste (not included in nutritional count)

Directions

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.