Andrew made some rockin' soup last week. The recipe looks a little crazy (evaporated milk, bbq sauce, etc.), but it turned out great. All the interesting ingredients came together to create a unique flavor and great consistency. It was the first soup we’ve ever made from scratch to have a thick and creamy consistency. It's usually difficult to produce thick soup at home, but this recipe nailed it! I think it had something to do with the evaporated milk, but I may be wrong.
We followed the recipe to the T with the exception of using a green pepper instead of a red one and we cooked chicken breasts instead of using a rotisserie chicken.
Smoky Roasted Chicken and Corn Chowder
Prep/Total Time: 30 min.
Source: Taste of Home Healthy Cooking Feb-March 2009 Issue
- 4 slices bacon, chopped
- 1 cup diced onions
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 2 teaspoons garlic, minced
- 1 1/2 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 (12 oz) can evaporated milk
- 1 (14 1/2 oz) can diced tomatoes, well drained
- 1 (14 3/4 oz) can cream-style corn
- 2 cups roasted chicken breast, chopped
- 1 tablespoon hickory flavored barbecue sauce
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt (or to taste)
- Cook chopped bacon in a large, non-stick soup pot over medium-high 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.
- Add thyme and flour. Mix well. Stir in 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.