Recipe - Chicken & Corn Chowder

Since the weather was ass this last week, I figured it was a good time to try out a soup recipe for the Flamingo challenge. It is better than I had hoped it would be!

Chowdy Doody (from ESBM of course!)

4 slices bacon, chopped
1 cup diced onion
1/2 cup diced celery
1/2 cup diced red pepper
2 tsp minced garlic
1 tsp thyme
2 tbsp flour
1 1/2 cups chicken broth
1 can fat free evaporated milk (370 ml)
1 can diced tomatoes, very well drained (540ml)
1 can creamed corn (400 ml)
2 cups chopped roasted chicken breast (easy way out = buy a roasted chicken at the supermarket)
1 tbsp BBQ sauce
1/2 tsp pepper & 1/4 tsp salt

Cook chopped bacon in a large, non-stick soup pot over med-high heat until lightly browned but not crisp. Stire in onions, celery, red pepper and garlice. Cook and stir until veggies begin to soften...about 5 mins.

Add thyme and flour. Mix well and let cook for a minute. Stir in broth and milk. Bring to gentle boil and stir continuously until soup thickens slightly.

Reduce heat to med-low. Add remaining ingredients. Cover and simmer for 10 minutes, stirring occasionally. Serve hot...yum!


WW = makes 6 servings @ approx 5 -6 points per serving.